Spicy Low-Carb Salads with Peperoncini
This collection of Spicy Low-Carb Salads with Peperoncini is a Public Service Announcement for everyone else who loves spicy Greek Peperoncini the way I do; now you can find all my favorite spicy salads in one post. Use Recipe Round-Ups for more recipe collections like this one.
This post is about the Spicy Low-Carb Salads with Peperoncini I’ve been making all summer long, but let’s backtrack a bit to see just why I’m so infatuated with Greek Peperoncini this summer! If you’re following me on Instagram, you might have noticed when I bought a gallon jar of sliced Greek Peperoncini from Costco! At the time some people asked how I’d ever use that much spicy Peperoncini, but now I’m on my second gallon and going strong.
And of course I’ve been a Peperoncini fan for quite a few years, but there’s no doubt that gallon jar is the reason there have been several new salads featuring Peperoncini on the blog this summer. Of course if a gallon of sliced Peperoncini is not in your future, you can buy smaller jars of sliced Peperoncini or buy whole Peperoncini and use my method below to slice them yourself. You can get Peperoncini Peppers at Amazon (affiliate link) if you don’t find them at your store, but most grocery stores will have these briny slightly spicy peppers sold near the olives and pickles.
How to Slice Peperoncini Peppers:
- Use kitchen shears to cut off the stem end of each of the Peperoncini peppers.
- As you cut off the stem, put each Peperoncini into a colander placed in the sink and let the brine drain out.
- When you finish cutting off stems, transfer the drained Peperoncini to the cutting board and use your finger to scrape out the seeds from them one at a time, discarding seeds. If they still seem juicy I put them back into the colander to drain more as I remove the seeds.
- Then when all the seeds are removed just use kitchen shears again to cut the Peperoncini into slices!
If you like the spicy goodness of these peppers, this method isn’t too hard and it’s worth the trouble. Enjoy, and if you have a favorite salad that uses Peperoncini Peppers, let me know about it in the comments!
I think this Spicy Chopped Greek-Style Salad with Peperoncini may have been the first salad I made with spicy Greek Peperoncini, and this is still one of my favorite salads!
I have a couple of extended family members who are absolutely crazy over this Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta! I’ve made this so many times for family parties.
Chicken, olives, Feta Cheese, and Greek Peperoncini make this Low-Carb Greek Peperoncini Chicken Salad a truly memorable salad for people who like these flavors! And this keeps well, so it’s great to make for Weekend Food Prep and take to work for lunch.
I couldn’t resist adding some sliced Peperoncini to this Low-Carb Greek Cabbage Salad, and this combination was really a winner!
I’m pretty sure this Spicy Tomato-Cucumber Salad with Peperoncini was the first salad I made after I opened that big jar of sliced Peperoncini, and I’ve made it over and over this summer. And one of my brother-in-laws who’s kind of a veggie avoider made this salad, which I thought was a pretty great recommendation!
And the newest salad with Peperoncini on the blog is this Spicy Tuna Salad with Peperoncini, Tomatoes, and Parsley. I loved this low-carb version of a salad that originally had beans!
Other Bloggers Make Low-Carb Salads with Peperoncini: