Antipasto Salad with Pepperoncini Vinaigrette - Yoga Journal

Antipasto Salad with Pepperoncini Vinaigrette


Pepperoncini, pickled chiles used in Greek salads and Italian antipasti, are found in the ethnic food aisle and add a sweet-hot note to this flavorful salad. As an extra timesaver, look for them at the salad bar, where you can also pick up salad greens.

  • SERVINGServings


Pepperoncini Vinaigrette

  • 1/4 cup olive oil
  • 3 pepperoncini, finely chopped (about 1 Tbs.)
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 tsp. dried oregano
  • 1/4 cup red wine vinegar


  • 8 cups mesclun or mixed salad greens (about 7 oz.)
  • 1/3 cup thinly sliced red onion
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup canned chickpeas, rinsed and drained
  • 3 oz. provolone cheese, cubed (about 3/4 cup)


To make Pepperoncini Vinaigrette:

Heat oil in small skillet over medium-low heat. Add pepperoncini and garlic, and sauté 2 minutes. Stir in oregano, and transfer mixture to bowl. Cool. Whisk in vinegar, and season with salt and pepper.

To make Salad:

Toss mesclun and onion in large bowl with enough vinaigrette to coat. Season with salt and pepper. Divide greens among bowls. Sprinkle tomatoes, chickpeas and cheese over salads, and serve.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 145
  • Carbohydrate Content: 10 g
  • Cholesterol Content: 10 mg
  • Fat Content: 9 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 299 mg
  • Sugar Content: 3 g