Spicy Chopped Greek-Style Salad with Peperoncini (and Ten More Greek Salads!)
Spicy Chopped Greek-Style Salad with Peperoncini is perfect for summer, and this tasty salad with Greek flavors is low-carb, low-glycemic, and gluten-free. Use Salad Recipes to find more recipes like this one.
I’ve been a pretty devoted Greek Salad fan for years, as well as being seriously addicted to Peperoncini, so it’s no surprise that I’d be crazy about a salad combining these two flavor favorites. I think the combination of tomatoes, cucumbers, olives, and Feta that define Greek Salad are pretty amazing no matter what you put with them, but in this Spicy Chopped Greek-Style Salad with Peperoncini I really kicked it up by using the brine from the Peperoncini in the dressing and adding sliced Peperoncini to the salad.
I used Mezzetta Greek Peperoncini, a product I’ve had lots of fun experimenting with since it first appeared in two-packs at my Costco. (And in case anyone is wondering, I purchased the Mezzetta Greek Peperoncini myself, and the company has no idea I’m spotlighting their product.) This type of slightly-spicy Peperoncini is often used as a garnish on restaurant salads, and if you like them at all you’ll probably love this salad. When the weather really heats up, I’d eat salad like this any day for lunch or dinner; hope you enjoy!
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 those people who don’t like Feta, I think those fresh mozzarella balls that show up in the summer would also taste great here.
Peperoncini from a jar are full of the brine, so I cut the ends off (with kitchen scissors) and let them drain in a colander. 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. When the Peperoncini have drained well, squeeze out the seeds from each one and use kitchen scissors to cut into slices. 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. 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.)
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.) I cut the Feta cheese into small cubes to match the look of the chopped vegetables. When everything is chopped and/or drained, toss together the Peperoncini slices, olives, tomatoes, cucumber, and onions with the desired amount of dressing. Then add the Feta cubes and gently toss again. Season salad to taste with fresh ground black pepper and serve.
Ten More Amazing Greek Salad Recipes:
Chopped Greek-Style Salad Peppers ~ Kalyn’s Kitchen
Raw Cauliflower “Couscous” Greek Salad ~ Vintage Mixer
American Greek Salad ~ Kalyn’s Kitchen
Greek Salad with Heirloom Tomatoes and Purslane ~ Healthy Green Kitchen
American Greek Salad (with Lettuce) ~ Kalyn’s Kitchen
Greek Salad with Avocado ~ FoodieCrush
Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen
Greek Salad Sushi ~ Amanda’s Cookin’
Grilled Zucchini Greek Salad ~ Kalyn’s Kitchen
Veggie Lover’s Greek Pasta Salad ~ Foodie with Family
Spicy Chopped Greek-Style Salad with Peperoncini
Spicy Chopped Greek-Style Salad with Peperoncini is perfect for summer parties!
- 15-20 large Peperoncini, drained well and sliced (see notes)
- 1 can black olives of your choice, drained (6 oz. drained weight)
- 2 cups diced tomatoes (drained if they’re juicy garden tomatoes)
- 2 cups diced cucumbers
- 1/2 cup red onion strips or sliced green onion
- 4 oz. Feta cheese, cut into cubes
- fresh ground black pepper to taste
- 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
- Cut the stem end off each Peperoncini with kitchen scissors and drop into a colander placed in the sink. 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.
- Use scissors to cut the drained Peperoncini into strips. (I like them on the thick side, but it’s a personal choice.)
- Drain the olives (and cut in half if desired, but I liked the whole olives in this.)
- Cut the tomatoes and cucumbers into same-sized pieces. (I cut mine about 3/4 inch square.)
- Cut the red onion into slivers or thinly slice if you’re using green onion.
- Cut the Feta into cubes about the same size as the cucumbers and tomatoes.
- Gently combine the Peperoncini slices, olives, tomatoes, cucumber, and onions, and toss with the desired amount of dressing.
- Then add the Feta cubes and gently toss again.
- Season salad with black pepper to taste and serve.
- I generally don’t like to refrigerate salads with tomatoes, but this was surprisingly good even after it had been in the fridge overnight. If you’re planning to make more than you will eat at once you could also just add tomatoes to the amount you’re eating and then add tomatoes to the leftovers when you eat them.
This recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Spicy Chopped Greek-Style 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 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..
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