Sometimes referred to as Greek or Tuscan peppers, pepperoncini are about 2 to 3 inches long with a wrinkled appearance. Most of us are used to them in their jarred and pickled form that you can buy at the grocery store, which is what I’ll focus on here. They make great additions to pizzas, salads, sandwiches, and even a cheese board. I prefer to slip them into quesadillas made with my Instant Pot black beans.
For more pepperoncini inspiration, check out these recipes from our archives.
Greek Potato Nachos. This extremely tasty dish is a mouth-watering mix of nachos and Greek salad, with the bursting pepperoncini versus creamy feta and a drizzle of lemon yogurt.
Chopped Italian salad. This supple and nutritious salad stands well enough on its own to be enjoyed as a main course. Along with the pepperoncini, the recipe includes cherry tomatoes, chickpeas, kalamata olives, and mozzarella, although you can adapt it to whatever ingredients you have on hand.
Nancy chopped salad. Chickpeas, provolone and salami in bulk this oversized salad from chef and cookbook author Nancy Silverton that can easily feed an entire family – eight for a starter or four for a main course.
Muffuletta salad. Here’s another anything but bland salad. This one’s a meatless riff on the classic New Orleans sandwich, loaded with olives, cauliflower florets, red peppers, provolone, and a dozen pepperoncini.
Grilled salmon with Greek salad salsa. Cookbook author and public TV host Sara Moulton first brines the salmon and then grills it, but the real power play comes with the salsa, made with pepperoncini, red onion, olives. , cucumber, tomatoes and more. If you don’t have or don’t want to use an outdoor grill, a stovetop grill pan will also work.
Roasted Cauliflower and Potato Salad. Using cauliflower in place of some of the potatoes in a standard potato salad adds nutritional and textural benefits. As with other recipes here, the pepperoncini co-stars with olives, onion, and feta.