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Pepperoncini Salad

Crisp romaine, tangy pepperoncini peppers, sweet cherry tomatoes, and diced provolone tossed in a zesty oregano vinaigrette. A sharp and refreshing chopped salad with bold Italian-American flavor.

15 minEasyServes 4220 cal/serving

Italian-AmericanSaladNo-CookVegetarianLow CarbKetoGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 cup sliced pepperoncini peppers, drained
  • 2 tbsp pepperoncini juice
  • 6 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup provolone cheese, diced
  • 1/4 cup extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt

Instructions

  1. 1

    Whisk together 1/4 cup extra-virgin olive oil, 2 tbsp pepperoncini juice, 1 tsp dried oregano, and 1/2 tsp salt in a small bowl until emulsified.

  2. 2

    Combine 6 cups chopped romaine lettuce, 1 cup drained sliced pepperoncini peppers, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, and 1 cup diced provolone cheese in a large salad bowl.

  3. 3

    Pour the dressing over the salad ingredients and toss well to coat.

  4. 4

    Serve immediately while crisp.

Questions

Can I make Pepperoncini Salad dairy-free?

Yes. The dairy in this entry is 1 cup provolone cheese, diced. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Pepperoncini Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Pepperoncini Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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