Luncheon Meat SaladWith Feta and Olives

• 15 min
• 4 persons

Ingredients

• 340 g Tulip Jamonilla®
• 100 g feta cheese
• 2 tbsp olive oil
• 2 tsp lemon juice
• Breadcrumbs
• Green pickled chilies
• Black olives
• Vegetable oil
• Salt
• Freshly ground pepper

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This Greek-inspired luncheon meat salad with feta cheese, olives, pickled green chilies, breaded pork luncheon meat, and olive oil is both simple and delicious. It is a breeze to prepare as it just requires some simple chopping and quick mixing. You can never have too many salad recipes and this one is perfect to add to your artillery of easy weeknight dinners.

Salads are great all year round and can be served with any type of main meal such as a steak or a delicious pasta dish. Feel free to add whatever seasonal vegetables to make the salad greener.

 

Difficulty: Easy

Instructions

• Slice the pork luncheon meat into thin strips.  
• Make a bowl of crushed breadcrumbs and coat the strips in breadcrumbs and freshly ground pepper.  
• Heat some olive oil in a non-stick pan over medium-high heat. Add the pork luncheon meat cook until it caramelizes and turns golden brown.  
• Slice feta and green pickled chilies and cut the olives in halves.  
• Mix olive oil, lemon juice, salt, and pepper together in a bowl. 
• Mix the breaded pork luncheon meat, olives, feta, and peppers in a bowl and drizzle the homemade dressing. 
• Enjoy!

 

Tip

Swaps and substitutions  

If you’re making this salad in the summer, consider adding some of the vegetables that are in season. On a hot summer day when you are craving something fresh add tomatoes, cucumber, green bell pepper, red onions, and avocado. These vegetables will make the salad even more filling.