Peperoncini Chopped Salad with Romaine, Peppers, and Feta

Ingredients

• 1 tsp. dried oregano
• 1/2 tsp minced garlic
• 3 T white wine vinegar
• 1 T Peperoncini brine
• 6 T extra-virgin olive oil
• Salt and fresh-ground black pepper to taste
• 6 cups chopped or torn romaine lettuce, washed and spun dry in salad spinner, or dry with paper towels
• 1 cup sliced Peperoncini, or more
• 1 – 2 cups sliced sweet mini peppers
• 1/2 cup crumbled Feta cheese, or more
• Fresh-ground black pepper to taste

Directions

1. In a small bowl, combine the dried oregano and minced garlic, pressing them together with a fork, or do the same in a mortar and pestle. Stir in the white wine vinegar, Peperoncini juice, and salt and pepper to taste. Add the olive oil slowly, about 2 tablespoons at a time, whisking until the dressing comes together smoothly. Taste and add a little more salt and fresh-ground black pepper if you want. Set the dressing aside while you get everything else ready so the flavors have time to mingle.
2. Chop or tear the romaine into bite-sized pieces, then wash it and dry it in a salad spinner. You can also rinse the lettuce in a colander and pat it dry with paper towels.
3. Trim the stem end from each Peperoncini, squeeze out and discard the seeds, then cut the Peperoncini into rounds about 1/2 inch thick. If they seem especially wet, let them drain in a colander as you remove the stems.
4. Remove the stems from the sweet mini-peppers, use a paring knife to cut away the seeds, and slice the peppers into thick rings. If you prefer, chop a red bell pepper into thin strips instead.
5. Crumble enough Feta to make 1/2 cup, or use more if that sounds right to you.
6. Add the lettuce to a large salad bowl and toss it with as much dressing as you like. Add the Peperoncini strips, red bell pepper strips, and crumbled Feta, then toss once more.
7. Taste the salad and season with salt and fresh-ground black pepper, then serve right away. This salad is likely at its best soon after it is assembled.