Ingredients

• the basic layout is a bed of lettuce, cucumbers, tomatoes, avocado, hard-boiled egg, and feta, draped with ribbons of smithfield deli meat (we like a combo of ham, turkey and salami). crumbled smithfield hometown original bacon adds a savory crunch while the light yet creamy dill-flavored yogurt dressing ties it all together. (use leftover dressing as a sauce for grilled meats or fish.)
• serve in heaping bowls—making sure each diner gets their favorite bits—along with some thick slices of fresh, buttered bread. note how each bite is joyfully different from the last. note happy faces. there may be a new chef in town.
• —account -shana liebman
• test kitchen notes
• this recipe is presented in partnership with smithfield foods| new window. —account -food52
• test kitchen-approved
• what you'll need
• ingredients send grocery list
• for the salad:
• 12 ounces smithfield hometown original bacon
• 4 eggs
• 3 slices sourdough bread, cut into 1-inch cubes
• 1 tablespoon olive oil
• kosher salt
• freshly ground black pepper
• 1 romaine lettuce, chopped into bite-sized pieces
• 1 pint cherry tomatoes, halved
• 1/2 english cucumber, diced
• 6 ounces pepperoncini, drained and chopped
• 2 small avocados, diced
• 1/2 cup crumbled feta cheese
• 3 ounces smithfield prime fresh smoked ham, sliced into ½ inch-wide strips
• 3 ounces smithfield prime fresh oven roasted turkey, sliced into ½ inch-wide strips
• 3 ounces smithfield prime fresh hard salami, sliced into ½ inch-wide strips
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced or grated
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1 tablespoon lemon juice
• 3 tablespoons mayonnaise
• 1 tablespoon olive oil
• 2 tablespoons whole milk