Peperoncini Chopped Salad W/ Romaine, Red Bell Pepp

Name: Peperoncini Chopped Salad W/ Romaine, Red Bell Pepper and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon dried oregano (Greek oregano works great); ½ teaspoon minced garlic; 3 tablespoons white wine vinegar; 1 tablespoon peperoncini brine (from the jar of Peperoncini); 6 tablespoons extra-virgin olive oil; salt & freshly ground black pepper; 4 -6 cups romaine lettuce (washed, dried and chopped or torn); 1 cup sliced pepperoncini pepper; 12 red bell pepper, cut in short, thin slices; ½ cup crumbled feta cheese

Servings: persons

1
Put dried oregano and minced garlic in a small bowl and mash together with a fork or mortar.
2
Add the white wine vinegar, Peperoncini juice and salt and pepper to taste and whisk together.
3
Whisk in olive oil about 2 tablespoons at a time until dressing is well emulsified.
4
Let dressing sit so flavors can blend while you prep other ingredients.
5
Cut or tear romaine lettuce into bite-sized pieces and wash and dry.
6
Make certain the leaves are dry.
7
Cut stem end from each Peperoncini, squeeze out the seeds and discard and cut into slices about 1/2 inch thick.
8
Cut red bell pepper in half, cut out seeds and pepper membranes, then slice the pepper into slices about 1/4 inch wide and a few inches long.
9
Put the lettuce into a large salad bowl and toss with desired amount of dressing.
10
Add Peperoncini strips, red bell pepper strips and crumbled Feta cheese and toss again.
11
Season salad to taste with salt and fresh ground black pepper and serve immediately.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon dried oregano (Greek oregano works great), ½ teaspoon minced garlic, 3 tablespoons white wine vinegar, 1 tablespoon peperoncini brine (from the jar of Peperoncini), and more.

Yes, Peperoncini Chopped Salad W/ Romaine, Red Bell Pepper and Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peperoncini Chopped Salad W/ Romaine, Red Bell Pepper and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions