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Peperoncini Chopped Salad with Romaine, Peppers, and Feta

Peperoncini Chopped Salad with Romaine, Peppers, and Feta is a favorite salad I’ve made over and over for family parties. And this tasty salad is low-carb, Keto, low-glycemic, gluten-free, vegetarian, and South Beach Diet Phase One! Use the Diet-Type Index or Salad Recipes to find more recipes like this one.

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Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta found on KalynsKitchen.com

Do you have any favorite salad recipes you make over and over? My family has been crazy over this Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta for quite a while now, and I have a few members of my extended family who always smile when they see I’ve made it for a party! And we’re about to enter into a season of party food where there’s going to be a lot of tempting treats everywhere you look, so I decided to take better photos for this recipe and remind you about it as a tasty option for healthy party food!

What makes the flavors really rock in this salad (besides the slices of Peperoncini) is the addition of one tablespoon of Peperoncini brine to the dressing. If you like Peperoncini when you get them added to a restaurant salad, you’ll definitely like this salad. And when we took the new photos we had the idea of replacing the chopped red peppers in the original salad with slices of sweet mini-peppers for a more festive look. If you don’t want to buy those or that seems like too much trouble to you, just use chopped red bell pepper. The salad will be delicious either way!

The recipe was inspired by Greek Italian Chopped Salad that I saw in The Bon Appetit Cookbook: Fast Easy Fresh, a huge book that’s loaded with good recipe ideas. The original recipe didn’t have Peperoncini, but when I read the ingredients I immediately thought it would be a nice addition. Besides romaine, red bell pepper, and feta, the original salad had garbanzos, sliced fennel, sliced red onion, and salami, so you could add any of those to my version if they appeal to you.

Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta found on KalynsKitchen.com

For months I eyed the big two-jar packs of Peperoncini at Costco and wondered how I could use them, other than just tossing a few into a salad. Then one day they jumped into my cart, and ended up being the inspiration for this salad. Make the dressing first so the flavors have a chance to blend together while you prep the other ingredients.

To prep the Peperoncini, cut off the stem end and discard, then squeeze out the seeds and cut into slices about 1/2 inch thick. (You might need to drain them in a colander if they’re extra juicy.) You can use more or less sliced Peperoncini to taste; I used about 1 cup in a salad to serve 6. Follow that same process with the sweet mini-peppers, or just chop up a red bell pepper into thin strips if you prefer. Crumble the Feta Cheese so it’s ready. I always buy Feta Cheese that comes in a block for best flavor.

Chop or tear the romaine lettuce into bite-sized pieces, then spin dry in the salad spinner, or dry with paper towels. Toss the salad with desired amount of dressings. Then toss in the crumbled Feta and toss again. Then season the salad with a generous amount of black pepper (which you can barely see in that last photo, duh) and serve!

Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta found on KalynsKitchen.com

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Barley Salad with Kale, Pistachios, and Feta ~ Eats Well With Others
Barely Blanched Broccoli Salad with Feta and Fried Almonds ~ Kalyn’s Kitchen

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 I’ve made this many times for parties.

Ingredients:

Dressing Ingredients:

  • 1 tsp. dried oregano (use Greek oregano if you have it)
  • 1/2 tsp minced garlic
  • 3 T white wine vinegar
  • 1 T Peperoncini brine (from the jar of Peperoncini)
  • 6 T extra-virgin olive oil
  • salt and fresh-ground black pepper to taste (I didn’t use much of either in the dressing)

Salad Ingredients:

  • 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 – 2 cups sliced sweet mini peppers (or use thin slices of red red bell pepper if you prefer)
  • 1/2 cup crumbled Feta cheese (or more)
  • fresh-ground black pepper to taste (I didn’t use salt because the Feta is salty)

Directions:

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. Crumble enough Feta cheese to measure 1/2 cup, or as much as you prefer.
  6. 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.
  7. Season salad to taste with salt and fresh ground black pepper and serve immediately. (I didn’t add any salt at the end but did season with a generous amount of fresh-ground black pepper.)
  8. Every single time I’ve made this salad, it was all devoured immediately, so I don’t know how well it would keep overnight in the fridge, but I’d guess it’s best freshly made.

Notes:

This recipe inspired by Greek Italian Chopped Salad from The Bon Appetit Cookbook: Fast Easy Fresh, with lots of adaptations by Kalyn.

If you’re lucky your store might sell sliced Peperoncini in a jar, which makes this salad even easier to make!

All images and text ©

Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Peperoncini Chopped Salad with Romaine, Peppers, and Feta is a perfect salad for low-carb and low-glycemic diet plans, including any phase of the South Beach Diet. One reason I was inspired to buy two big jars of Peperoncini is because they are such a wonderfully low-carb and low-glycemic ingredient.

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 might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta found on KalynsKitchen.com

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39 comments on “Peperoncini Chopped Salad with Romaine, Peppers, and Feta”

  1. This is such a great idea – the use of pepperoncini and the brine. I have the bell pepper too. Perhaps I'll do a chopped salad instead with some radishes and carrots… Hmmm…

  2. Yum! I just love Pepperoncini, it is my favorite thing about going to Quiznos! I bet this salad would be amazing stuffed into a pita with hummus.

  3. Sounds like I'm not the only Peperoncini lover out there! I love the idea of eating this in a pita with hummus. The variations are endless.

  4. WOW… so you have had this every day since easter… a great recommendation

    love the use of the brine

  5. Looks delicious and I will have to try it with the peperoncini! Never thought about that and love the feta!

  6. I've never thought of putting peperoncini in salads. My husband loves them, so I'll definitely give this a try. Thanks for the great idea!

  7. 1) I LOVE pepperoncini and often eat them straight from the jar for an anytime snack.
    2) I just left a comment on Lydia's blog telling her we're on a salad kick again due to the rising temps (her Miso dressing recipe). This recipe will come in perfect as well!

    Thanks so much for sharing (it has all our favorite ingredients)!

  8. They jumped into your cart? That sounds like everything at Costco. Everything is begging to get out of the store and before you know it, you have a full cart. It's a terrible place.

    Brilliant idea with the brine in the dressing. Such a great way to use up the whole product. Nice work.

  9. I used to eat pepperoncini by the gallons! I am going to try this for my next salad; adding a bit of their juice to the dressing is clever~

  10. Could Verjus Blanc be substitued for the White Wine Vinegar in this recipe? I bought a bottle of it and don't find many recipes that use it. If it can be, that would open up some uses.

  11. Year on the Grill, actually I had it for lunch and dinner on Easter and again for dinner on Monday. Good stuff!

    Pam, I love the combo of Feta and peperoncini!

    Kath, I bet he's going to like it then!

    Sandie, I eat them right out of the jar too. Lucky you to have rising temperatures! Still have snow here.

    Rookie Cookie, yes Costco is a dangerous place, but I like to live dangerously. The juice was so great in this dressing.

    Tasteofbeiruit, thanks. I have no idea what made me think of it, but it was great in the dressing!

    Merle, I think verjus would be quite a bit less sour than the white wine vinegar, but it would probably taste okay. Try it and see what you think.

  12. oh wow, looks delicious! i love pepperoncini in salads I assemble at salad bars at work but don't know why, I never thought of adding it at home. thanks for the wonderful idea.

  13. That sounds delicious!

  14. I love pepperoncini…so salty and delicious. Especially with the feta. Definitely a winner.

  15. I love the idea of adding the brine to the dressing! For some reason, it never occurs to me to buy peperoncini, but every time I eat it at a restaurant, I thoroughly enjoy the flavor.

  16. I love chopped salads. I usually don't have pepperoni on hand but will sometimes buy a couple of thin slices of salami and chop that. Black olive slices would be great in this too.

    Love the pepperocini in the salad AND the dressing. Gives it that extra zip!

  17. I've never had Pepperoncini (don't think we get it over here…) but it sure sounds amazing. In fact, sounds very similar to a local product we have – Peppadew. I'm quite keen to try it like that!

  18. PJ, I always get them on salad bars too! I think they'll keep forever in the fridge so I'm looking forward to experimenting with them more.

    Sarah, thanks.

    Joanne, it was really good with the feta!

    Dara, no idea how I thought of it, but that touch of brine in the dressing was key to the success of this recipe.

    Marisa, I've had pappadew and I think the flavor would be quite similar. Hope you will try it like that!

  19. Loved it!

  20. Oh good! I love hearing that.

  21. Yum – I think this is a new favorite salad in our house! We subbed some sliced roma tomato for the red pepper because that's what was in the veggie bin. Love the dressing! I could see it making an awesome marinade for chicken too! Delish. BTW, I get low-fat feta at Trader Joe's – in case anyone it looking for it. They have FF feta too, but the low-fat tastes better to me (less rubbery!) ~Alice

  22. bwalice, I bet tomato would be great in this. Unfortunately, no Trader Joe's in Utah, sigh.

  23. I love a good greek salad smooshed between a pita, and this sounds like the perfect one! Thanks so much for sharing!!

  24. Three Haute Mamas, I do think this would be great in pita. Glad you like it.

  25. I love this simple salad packed with flavor. Healthy too!

  26. MR, thanks! Definitely a hit in my family.

  27. I tweeked it a bit, but this was one of the best salads I have ever had! Thanks!
    (My tweeks…. parmesan instead of feta, and added green onions and pepperoni.) Feta would probably have been even better, but it was a cost thing.

  28. Laura, so glad you liked it and I think your tweaks sound delicious!

  29. I've been away too long. I'm a sucker for anything with pepperocinis or feta.
    Kalyn- I bet you already have 100 riffs on this salad. 😉

  30. Debby, glad you like it.

    CJ, there are so many great variations for this salad. I use tomatoes a lot in the summer when I have them in my garden.

  31. I LOVE pepperonici – this is calling my name!

  32. Yum yum yum! I'm one week in and 7 pounds down on South Beach (woo hoo), and I've gotten almost all of my recipes from your website. So glad I saw this before I grocery shop for the week :). BTW, I'm a Denny too, and have never met another one (except DENNEY)nbesides known family. Funny! Does everyone ask you if you own the restaurant?

  33. Love peperoncinis! This looks great!

  34. I've looked up these peppers on Wiki. If they are Italian they have a bit of heat. If they're Greek
    they're sweet. Which one is better for this salad?

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