Sizzling Pork Greek Salad

Serves 4

The “sizzle” in this salad comes from seasoned pork cooked in a skillet until browned and crispy, stirred together with briny Kalamata olives and red onion and served over crunchy romaine and cucumbers drizzled with a red wine vinaigrette.

Prep: 10 minutes

COOK: 10 minutes

Total: 20 minutes

• FOR THE PORK
• 1 pound ground pork
• 1 teaspoon Greek seasoning (see Tip below)
• ½ cup thinly sliced red onion
• ½ cup sliced pitted Kalamata olives

• FOR THE SALAD
• 3 tablespoons red wine vinegar
• 1 or 2 cloves garlic, minced
• 1 teaspoon Greek seasoning
• ¼ cup extra-virgin olive oil
• 8 cups chopped romaine lettuce
• 1 medium cucumber, chopped

COOK THE PORK: In a large nonstick skillet, cook the pork and Greek seasoning over medium-high heat, stirring occasionally, until browned and crispy, 6 to 8 minutes. Turn off the heat. Stir in the red onion and olives. Let stand for 2 minutes to soften the onion.

MAKE THE SALAD: Meanwhile, in a small bowl, combine the vinegar, garlic, and Greek seasoning. Whisk in the olive oil until well combined.

Layer the lettuce, cucumber, and pork in bowls. Drizzle with the dressing and serve.

TIP If your store doesn't have Greek seasoning, it's easy to make your own. In a small bowl, stir together 1 tablespoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried mint, ½ teaspoon dried minced onion, and ½ teaspoon dried minced garlic. Makes about 2½ tablespoons. Store in an airtight container.