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1 head iceberg lettuce, chopped into large chunks

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

3 stalks celery, chopped into pieces

½ medium red onion, sliced in half and sliced thin

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

2 -3 tomatoes cored, cut into wedges

1/2 c pitted whole kalamata olives

½ c pepperoncini, left whole

8 ounces feta cheese

1/3 lb. sliced deli roast beef, chopped into pieces

1/3 lb. sliced deli Virginia ham, chopped into pieces

1/3 lb. sliced deli Genoa salami, chopped into pieces

In a large bowl toss lettuce, cucumber, celery and red onion, add ¼ c Greek Salad Dressing and toss.

Arrange tomato wedges on top of lettuce, add olives and pepperoncini.

Sprinkle feta across top of salad and place cut meat on top.

Serve with additional dressing as desired.

Serve with Italian, French or Baguette bread.