Salami Salad Wrap

This robust recipe is very versatile—serve it as we suggest here, as the filling for a wrap, or serve it on its own as a salad, paired with grilled bread or pita. We sometimes make it as a jar salad, layering each ingredient in a pint jar, along with the dressing, and then shake it to mix just before our lunch break.



  1. Combine the lettuce, bell peppers, onion, salami, feta, chickpeas (if using) and olives in a bowl.
  2. Drizzle the dressing over the salad and toss gently to coat.
  3. Arrange the 4 wraps on your work surface and divide the salad evenly among them. Roll each up tightly like a burrito.
  4. Serve at once, or refrigerate, tightly wrapped, until ready to eat. The wraps can be made up to 5 hours ahead.