Chopped Greek Salad with Peperoncini

Ingredients

peperoncini pepperssliced

1/3 cup

black olives

1/3 (6 oz) can

tomatoesdiced

2/3 cups

cucumbersdiced

2/3 cups

red onionthinly sliced

0.08 cup

feta cheesecubed

Egg-freemarinated firm tofu pressed and cubedpress first, marinate in lemon juice and oregano

1 1/3 oz1 1/3 oz

peperoncini brine

1/3 tbsp

lemon juicefresh

1/3 tbsp

red wine vinegar

1/3 tbsp

dried Greek oregano

0.17 tsp

black pepperfresh ground

to taste

olive oilextra virgin

0.08 cup

Method

1. 01If using whole peperoncini, trim stem ends and drain in a colander.
2. 02Whisk peperoncini brine, lemon juice, red wine vinegar, oregano, and black pepper. Whisk in olive oil for dressing.
3. 03If using whole peperoncini, squeeze seeds from each and cut into strips with kitchen shears.
4. 04Drain olives.
5. 05Chop tomatoes and cucumbers into same-size pieces, about 3/4 inch square.
6. 06Toss peperoncini, olives, tomatoes, cucumbers, and red onion with desired amount of dressing.
7. 07Add feta cubes and gently toss again.
8. 08Season with black pepper to taste and serve.

Fits

• Vegetarian
• Gluten-free