Chopped Italian Salad with Pepperocini Vinaigrette


This salad combines all my favorite ingredients – crispy lettuce, crunchy veggies, salty cheese and a little kick from the briny pepperocini. I love adding the juice from the pepper jar to make the vinaigrette, which brings the whole salad together. Add sliced salami and provolone or poached cold shrimp for an even heartier salad!


Chopped Italian Salad with Pepperocini Vinaigrette

  • Author: Roni Proter
  • Prep Time: 10
  • Total Time: 10
  • Yield: 4 1x


  • 2 cups romaine, chopped
  • 1 cup iceberg, chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 Persian cucumber, diced
  • 1/2 yellow bell pepper, diced
  • 1/4 cup thinly sliced pepperocini pepper
  • 1/4 cup red onion, diced
  • 1/4 cup celery rib, plus frilly tops, diced
  • 1/4 cup fresh dill, minced
  • 1 can Great Northern beans, drained and rinsed
  • 1 tsp red chili flake (optional)

    For the vinaigrette:
  • 1/2 cup grated Parmesan
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/4 cup pepperocini juice from a jar of pepperocini
  • 3 tbsp champagne vinegar
  • 1/2 cup extra virgin olive oil


  1. In a large salad bowl, combine all the ingredients for the salad and gently toss to combine
  2. In a small jar, combine all the ingredients for the vinaigrette and shake vigorously
  3. Just before serving, pour the vinaigrette over the salad and gently toss

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