This delicious, Mediterranean-style chop salad makes a satisfying entree salad. Pair with crunchy bread and wine of your choice.

Crumbled Feta Chop Salad

1/4 cup (1 ounce) Wisconsin Feta cheese
1/4 cup boneless turkey breast, cooked
1/4 cup salami
2 tablespoons yellow tomatoes, diced
2 tablespoons Roma tomatoes, diced
2 tablespoons red onion, diced
2 tablespoons radicchio, chopped
2 ounces broccoli florets, blanched
1/4 cup fennel bulb, blanched
1/4 cup cooked Anchi de pepi pasta
2 tablespoons pepperoncini
2 tablespoons kalamata olives
Salt and pepper, to taste
2 fluid ounces roasted garlic vinaigrette

1. Gently toss with vinaigrette or dressing of your choice. Place on a black plate and garnish with fresh basil.

Makes 2 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.