1 head iceberg lettuce (about 1 1/2 to 2 pounds), chopped into large chunks

1 large cucumber peeled, cut in half lengthwise and cut into slices

3 stalks celery chopped into pieces

1 small to medium green bell pepper, cut up into bite sized pieces

1/2 medium sized red onion, sliced in half and sliced thin

1/4 cup Greek Salad Dressing, plus extra for serving

2 –3 tomatoes cored and cut into wedges (depending on size)

1/2 cup pitted Kalamata olives, left whole

1 cup pepperoncini, left whole

8 ounces of good quality feta cheese (or more based on your preferences)

1/3 pound sliced deli roast beef, chopped into pieces

1/3 pound sliced deli Black Forest or Virginia ham, chopped into pieces

1/3 pound sliced deli Genoa salami, chopped into pieces

Italian or French bread slices, to serve with salad

To prepare the salad: In a large bowl toss lettuce, cucumber, celery, green peppers and red onion.

Add ¼ cup of the Greek Salad Dressing and toss then pour out onto a serving platter or large serving bowl.

Lay tomato wedges across the top and sides of dressed lettuce.

Add olives and pepperoncini.

Sprinkle feta across the top along with the cut meat.

To serve, portion onto individual plates or bowls with additional dressing on the side.

Serve with sliced Italian or French bread.

*adapted from a family feast