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Kalyn's Kitchen

Spicy Chopped Greek Salad with Peperoncini

Spicy Chopped Greek Salad with Peperoncini is perfect for summer, and I love the tangy and spicy flavors in this salad. 

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Spicy Greek Salad with Peperoncini finished salad in serving bowls

I’ve been a devoted Greek Salad fan for many years, as well as being a big fan of spicy Peperoncini as a salad ingredient, so it’s no surprise that I’d be crazy about a salad combining those flavors. This salad starts with the combination of tomatoes, cucumbers, olives, and Feta that defines Greek Salad, and then for this Spicy Chopped Greek Salad with Peperoncini I kicked it up by using the brine from the Peperoncini in the dressing and adding sliced Peperoncini to the salad. This popular salad is a treat I’d never get tired of, so today I’m spotlighting it for my Friday Favorites pick for the week!

For years I used Greek Peperoncini that comes in a jar and drained them, pulled out the seeds, and cut the Peperoncini into slices for salads like this, but if you can find sliced Peperoncini peppers (affiliate link) in a jar that makes the salad even easier to make. I could go on and on about why I think this is a perfect salad, but if you already like Feta cheese, you probably don’t need to be convinced. If you’re one of the people who don’t like Feta, I think those fresh mozzarella balls that show up in the summer would also taste great here. When the weather really heats up, I’d eat salad like this any day for lunch or dinner; hope you enjoy!

What are Peperoncini Peppers?

Peperoncini Peppers are a type of sweet and relatively mild pickled pepper that’s sold in jars. Slightly-spicy Peperoncini Peppers are often used as a garnish on restaurant salads, and if you like them at all you’ll probably love this salad. The word is often spelled Pepperoncini, but on the jars I have bought for years it’s spelled Peperoncini, so that’s how I spell it!

Spicy Chopped Greek Salad with Peperoncini process shots collage

How to Make Spicy Chopped Greek Salad with Peperoncini:

(Scroll down for complete recipe with nutritional information.)

  1. Peperoncini from a jar are full of the brine, so I cut the ends off and let them drain in a colander. 
  2. While they drain, mix together the Peperoncini brine, lemon juice, red wine vinegar, dried Greek oregano, and black pepper and then whisk in olive oil to make the dressing.
  3. When the Peperoncini have drained well, squeeze out the seeds from each one and use Kitchen Shears (affiliate link) to cut into slices. (If you can find sliced Peperoncini peppers (affiliate link) you can skip this step and just measure out how much sliced peperoncini you want to use!)
  4. I used regular canned black olives for this salad because I wasn’t sure how Kalamata olives would go with the Peperoncini flavor, but your choice on that.
  5. Chop the tomatoes and cucumbers into same-size pieces.  (These are grape tomatoes, but if you have juicy garden tomatoes I might drain them in a colander.)
  6. I cut the red onion into slivers, and next time I might make them a bit thinner. (And when I tried out the salad on my sister Pam and niece Alyson they loved it, but Pam isn’t an onion lover and she’d use sliced green onions when she makes it.)
  7. I cut the Feta cheese into small cubes to match the look of the chopped vegetables. (Oops, no photo.)
  8. When everything is chopped and/or drained, toss together the Peperoncini slices, olives, tomatoes, cucumber, and onions with the desired amount of dressing.
  9. Then add the Feta cubes and gently toss again. 
  10. Season salad to taste with fresh ground black pepper and serve.

More Amazing Greek Salad Variations:

Chopped Greek-Style Salad Peppers 
American Greek Salad 
American Greek Salad (with Lettuce) 
Greek Salad Spaghetti Squash Bowl 
Grilled Zucchini Greek Salad 

Spicy Chopped Greek-Style Salad with Peperoncini found on KalynsKitchen.com

Spicy Chopped Greek Salad with Peperoncini

Yield 6 servings
Prep Time 30 minutes
Total Time 30 minutes

Spicy Chopped Greek Salad with Peperoncini is perfect for summer tomatoes and I love the flavors in this salad!

Ingredients

Ingredients:

  • 20 large Peperoncini peppers, drained well and sliced (see notes)
  • one 6 oz. can black olives, drained
  • 2 cups diced tomatoes
  • 2 cups diced cucumbers
  • 1/4 cup red onion strips
  • 4 oz. Feta cheese, cut into cubes (or more)
  • fresh ground black pepper to taste

Dressing Ingredients:

  • 1 T Peperoncini brine
  • 1 T lemon juice (see notes)
  • 1 T red wine vinegar
  • 1/2 tsp. dried Greek oregano
  • black pepper to taste
  • 1/4 cup extra virgin olive oil

Instructions

  1. Cut the stem end off each Peperoncini with Kitchen Shears (affiliate link) and drop into a colander placed in the sink.
  2. Let the Peperoncini drain while you combine the Peperoncini brine, lemon juice, red wine vinegar, dried Greek oregano, and black pepper and then whisk in olive oil to make the dressing.
  3. Use the scissors to cut the drained Peperoncini into strips.  (I like them on the thick side, but it’s a personal choice.)
  4. Drain the olives (and cut in half if desired, but I liked the whole olives in this.)
  5. Cut the tomatoes and cucumbers into same-sized pieces.  (I cut mine about 3/4 inch square.)
  6. Cut the red onion into slivers or thinly slice if you’re using green onion.
  7. Cut the Feta into cubes about the same size as the cucumbers and tomatoes.
  8. Gently combine the Peperoncini slices, olives, tomatoes, cucumber, and onions, and toss with the desired amount of dressing.
  9. Then add the Feta cubes and gently toss again.
  10. Season salad with black pepper to taste and serve.
  11. I generally don’t like to refrigerate salads with tomatoes, but this was surprisingly good even after it had been in the fridge overnight.

Notes

I first used Mezzetta Greek Peperoncini for this recipe, which I buy at Costco, but now I'd make it with sliced Peperoncini peppers (affiliate link). I used my fresh-frozen lemon juice.

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 196Total Fat: 16gSaturated Fat: 4.5gTrans Fat: 0gUnsaturated Fat: 11.4gCholesterol: 17mgSodium: 866mgCarbohydrates: 9.5gFiber: 2.9gSugar: 3.9gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Spicy Chopped Greek-Style Salad with Peperoncini found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spicy Chopped Greek Salad with Peperoncini is great for low-carb and low-glycemic diets and as long as you use a moderate amount of Feta cheese, this is a perfect main-dish or side-dish salad for any phase of the original South Beach Diet. If you’re following the Keto Diet or another strict low-carb plan, you might want to use less tomatoes and more of the other lower-carb ingredients.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    17 Comments on “Spicy Chopped Greek Salad with Peperoncini”

  1. Pingback: Potato Cucumber Salad - This Is How I Cook

  2. I'm on such an olive kick this summer it's crazy this salad is right up my ally!

  3. Cathy, so glad you liked it!

  4. It's been pretty hot here in NH, Kalyn, and this week I decided to try this… omg, the pepperoncini addition is inspired! We *loved* this salad! I served it with some grilled pacific salad on top… delish!!!

  5. Laurel, so glad to hear that. Love ya!

  6. One of the perks of being Kalyn's sister is her abundant generosity. Recently when i visited we talked about this salad and she loaded me up with some of the ingredients to take home.

    This salad is so yummy!! I made it with heart of palm like we talked about during my visit and I added some leftover steamed asparagus and it was a fabulous lunch at work. Thanks again for the peppers and heart of palm. I loved the salad and it made me smile and think of you, Kalyn, during an otherwise stressful day.

  7. Joanne, ME TOO!

    Shirley, I have loved Greek salad for so long, look forward to it every summer when the tomatoes are good.

  8. I have been hooked on Greek salad lately. This recipe looks terrific, Kalyn! 🙂

    Thanks!
    Shirley

  9. Feta can ALWAYS get me excited about a salad! Sounds so delicious!

  10. Lydia, sounds yummy.

    InquiringChef, glad you like it!

  11. I do always love Greek salads, Kalyn! But the addition of Peperoncini is inspired – yum!

  12. We have a great local feta cheese here in Rhode Island that would be perfect in this salad.

  13. This is my kind if salad – I'm a sucker for all things Greek!!

  14. Shu, I love the idea of adding chickpeas; hope you enjoy!

  15. sounds amazing! I have most of this on hand and am going to whip up a batch this afternoon for a late lunch. I'm thinking I'll also throw in a can of chickpeas (drained) to pump up the protein and make it stretch a bit further!
    Would also be good with some chopped grilled chicken over a bed of romaine.
    Can't wait!!