Spicy Chopped Greek-Style Salad with Peperoncini
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Category
Breakfast
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Cusine
Mediterranean
What do you need?
How to make?
Ingredients
15-20 large Peperoncini, drained well and sliced
1 can black olives of your choice, drained
2 cups diced 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
1 T red wine vinegar
1/2 tsp. dried Greek oregano
black pepper to taste
1/4 cup extra virgin olive oil
Directions
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. Drain the olives Cut the tomatoes and cucumbers into same-sized pieces. 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.