Ingredients:
- are so many ways to enjoy peperoncini—ways you probably haven’t even
- are so many ways to enjoy peperoncini—ways you probably haven’t even
- thought of. Mezzetta is celebrating this delicious and versatile
- 1/4 cup prepared olive tapenade (mine was made from both green and black olives)
- 1/3 cup stemmed, seeded, minced Mezzetta peperoncini
- 1/3 cup stemmed, seeded, minced Mezzetta peperoncini
- 1/4 cup + 1/4 cup extra-virgin olive oil
- 8 ounces fresh mozzarella—cut into bite-sized pieces
- 2 Tablespoons peperoncini brine (the liquid from the jar of peperoncini)
- 2 Tablespoons peperoncini brine (the liquid from the jar of peperoncini)
- 2 to 3 Tablespoons red wine vinegar
- 1 or 2 cloves garlic—minced
- 1/2 teaspoon dried oregano
- 1 to 2 pinches red pepper flakes
- salt and freshly-ground pepper, to taste
- 1 heart of romaine lettuce—cored and sliced into thin strips
- 1 small head of iceberg lettuce—cut in half, cored, sliced into thin strips
- 4 ounces Genoa salami—cut into thin strips
- 1/2 cup pitted green olives (I used Sicilian cracked olives but choose your favorite)
- 1/4 red onion—sliced paper-thin
- 3/4 cup marinated quartered artichokes—drained
- 8 or more whole peperoncini
- 8 or more whole peperoncini
- What’s your favorite way to eat peperoncini?
- What’s your favorite way to eat peperoncini?
- *This post contains Amazon affiliate links, so if you buy something you’ll be helping to support this blog—but it won’t cost you any extra!*
- *This post contains Amazon affiliate links, so if you buy something you’ll be helping to support this blog—but it won’t cost you any extra!*
- There
Course: side dish