Spicy Tomato-Cucumber Salad with Peperoncini
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 large European cucumber or two large cucumbers
1 cup cherry tomatoes, cut in half lengthwise
1 cup sliced Peperoncini
1/2 cup sliced green onion
6 oz. crumbled Feta cheese
2 T fresh-squeezed lemon juice
1 T Peperoncini brine from the jar of Peperoncini
1 tsp. Green Tabasco Sauce, or hot sauce of your choice
1 tsp. Spike Seasoning, or other all-purpose seasoning blend
1/2 tsp. dried oregano
1/4 cup extra-virgin olive oil
Directions
Cut off both ends of the cucumber you’re using, cut in half lengthwise, and cut into half moon slices. If you have whole Peperoncini, cut off the stem end and put them in the sink in a colander to drain. When the juice has drained away, scoop the seeds out of each Peperoncini with a small spoon, then cut them into slices If you’re lucky enough to have a gallon jar of sliced Peperoncini, just take out the desired amount and drain in a colander. Slice cherry tomatoes and green onions. Crumble and measure the Feta cheese. Whisk together lemon juice, Peperoncini brine, Green Tabasco Sauce, Spike Seasoning, dried oregano, and olive oil to make the spicy dressing. In a large bowl, toss together the cucumbers, tomatoes, Peperoncini slices, and sliced green onion. Add the desired amount of dressing and toss again. Add the crumbled Feta and gently toss to combine. Salad can be served right away or chilled. This was still pretty good when it had been in the fridge overnight but it was definitely best the day we made it.