Turn leftover pork roast into a Mediterranean delight. This salad has bold flavors and serves up great with warmed pita bread.

Pork Salad a la Grecque

12 ounces (about 1 1/2 cups) roasted pork loin, cut into julienne strips

Small head Boston or bibb lettuce
1 pint cherry tomatoes
1/4 pound firm feta cheese
2 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon dried rosemary, crushed
1 teaspoon dried tarragon, crumbled
1 teaspoon dried thyme
1/4 pound Nicoise olives, or 6-ounce jar oil-packed black olives

1. Wash lettuce and dry with paper towels. Arrange lettuce in shallow serving bowl.
2. Wash and dry tomatoes and remove stems.
3. Cut feta cheese into small cubes.
4. Combine olive oil, lemon juice, rosemary, tarragon and thyme. Add tomatoes and olives, and toss until evenly coated. Add cheese, olives and pork, and toss gently.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.