Peperoncini Chopped Salad with Romaine, Peppers, and Feta
Peperoncini Chopped Salad with Romaine, Peppers, and Feta is a favorite salad with my huge extended family, and Ive made this many times for parties.
Peperoncini Chopped Salad with Romaine, Peppers, and Feta is a favorite salad with my huge extended family, and Ive made this many times for parties.
- 1/2 tsp minced garlic
- 1 tsp. dried oregano (use greek oregano if you have it)
- 3 tablespoon ne vinegar
- 1 tablespoon ini brine (from the jar of peperoncini)
- 6 tablespoon rgin olive oil
- salt and fresh-ground black pepper to taste (i di
- 6 cups chopped or torn romaine lettuce washed and spun dry in salad spinner, or dry with paper towels
- 1 cup sliced peperoncini (or more)
- 1 cups sliced sweet mini peppers (or use thin slices of
- 1/2 cup crumbled feta cheese (or more)
- fresh-ground black pepper to taste (i didn’t use
- Carbohydrate 0.0764661811318242 g
- Cholesterol 0 mg
- Fat 0.00115647581869063 g
- Fiber 0.00485719821792037 g
- Protein 0.0147103724137448 g
- Saturated Fat 0.000205852695726931 g
- Serving Size 1 1 -8 serving (0g)
- Sodium 0.0393201778354813 mg
- Sugar 0.0716089829139038 g
- Trans Fat 0.000349255697244569 g
- Calories 0 calories
Step-by-step
- Put dried oregano and minced garlic in a small bowl and mash together with a fork or use a mortar and pestle.
- Add the white wine vinegar, Peperoncini juice, and salt and pepper to taste and stir together.
- Whisk in olive oil about 2 tablespoons at a time until dressing is well emulsified and add a little salt and fresh-ground black pepper if desired.
- Let dressing sit so flavors can blend while you prep other ingredients.
- Cut or tear romaine lettuce into bite-sized pieces and wash and dry with salad spinner (or wash lettuce in a colander and dry with paper towels).
- Cut stem end from each Peperoncini, squeeze out the seeds and discard, and slice Peperoncini into slices about 1/2 inch thick. (If they seem extra juicy, drain Peperoncini in a colander as you cut the stems off.
- Cut stems off the sweet mini-peppers and cut out the seeds with a paring knife; then cut peppers into thick rings. (Or just chop up a red bell pepper into thin strips if you prefer.
- Crumble enough Feta cheese to measure 1/2 cup, or as much as you prefer.
- Put the lettuce into a large salad bowl and toss with desired amount of dressing.
- Add Peperoncini strips, red bell pepper strips, and crumbled Feta cheese and toss again.
- Season salad to taste with salt and fresh ground black pepper and serve immediately. (I didnt add any salt at the end but did season with a generous amount of fresh-ground black pepper.)
My Go-To Summer Salad: Peperoncini Chopped Salad
As a busy mom of three, finding time to cook healthy and delicious meals can be a challenge. But there are some recipes that become absolute lifesavers, and this Peperoncini Chopped Salad is definitely one of them. It's incredibly easy to make, requires minimal prep time, and is always a crowd-pleaser. This salad has been a staple at family gatherings for years, and I've lost count of how many times I've whipped it up for parties. It's fresh, vibrant, and full of flavor – the perfect side dish or a light lunch on a warm day. Seriously, it disappears faster than you can say "peperoncini"! The best part? It’s incredibly versatile; you can easily adjust the ingredients to your liking. Don't have sweet mini peppers? Use a regular bell pepper. Not a fan of feta? Try goat cheese or even a sprinkle of parmesan.
The secret to this salad lies in the simple yet effective dressing. The combination of oregano, garlic, white wine vinegar, and the briny juice from the peperoncini creates a tangy and slightly spicy flavor that perfectly complements the crisp romaine lettuce and sweet peppers. I love using good quality olive oil to make the dressing even more flavorful. The whole process of making the dressing is remarkably quick; simply mash the garlic and oregano, whisk in the other ingredients, and let it sit for a bit to allow the flavors to meld. While the dressing infuses, you can chop the vegetables. This salad is best served immediately after tossing.
Why this salad is a winner:
- Speed and Simplicity: It's ready in under 15 minutes.
- Customizable: Easily adjust ingredients to suit your preferences.
- Flavorful: The tangy dressing is the star.
- Fresh and Healthy: Packed with vegetables.
- Crowd-Pleaser: Always a hit at parties and family gatherings.
Beyond its deliciousness and ease of preparation, this Peperoncini Chopped Salad holds a special place in my heart. It represents those simple moments of shared meals with loved ones, the laughter and conversation that fills the air as we gather around the table. It’s a reminder that sometimes, the best things in life are the simplest. It’s a taste of summer sunshine, a celebration of fresh ingredients, and a testament to the joy of simple cooking.
So, the next time you're looking for a quick and flavorful salad, give this one a try. I'm confident it'll become a new favorite in your household too! And don't forget to let me know what you think in the comments below – I love hearing from my readers.
Ingredients you'll need: (Remember to adjust quantities to your needs!)
- Romaine Lettuce
- Peperoncini Peppers
- Sweet Mini Peppers (or bell pepper)
- Feta Cheese
- Garlic
- Dried Oregano
- White Wine Vinegar
- Olive Oil
- Salt and Pepper
