Peperoncini Chopped Salad W/ Romaine, Red Bell Pepper and Feta

A Bon Appetite recipe with the addition of Peperoncini was genius. From Kalyn's Kitchen blog.

• Ready In: 25 mins
• Serves: 6

Ingredients

• Dressing Ingredients

• 1  teaspoon dried oregano (Greek oregano works great)
• 1⁄2 teaspoon  minced garlic
• 3  tablespoons white wine vinegar
• 1  tablespoon  peperoncini  brine (from the jar of Peperoncini)
• 6  tablespoons  extra-virgin olive oil
•  salt & freshly ground black pepper

• Salad Ingredients

• 4 -6  cups romaine lettuce (washed, dried and chopped or torn)
• 1  cup  sliced  pepperoncini pepper
• 1⁄2 red bell pepper, cut in short, thin slices
• 1⁄2 cup  crumbled feta cheese

Directions

1. Put dried oregano and minced garlic in a small bowl and mash together with a fork or mortar. Add the white wine vinegar, Peperoncini juice and salt and pepper to taste and whisk together. Whisk in olive oil about 2 tablespoons at a time until dressing is well emulsified. Let dressing sit so flavors can blend while you prep other ingredients.
2. Cut or tear romaine lettuce into bite-sized pieces and wash and dry. Make certain the leaves are dry. Cut stem end from each Peperoncini, squeeze out the seeds and discard and cut into slices about 1/2 inch thick. Cut red bell pepper in half, cut out seeds and pepper membranes, then slice the pepper into slices about 1/4 inch wide and a few inches long.
3. Put the lettuce into a large salad bowl and toss with desired amount of dressing. Add Peperoncini strips, red bell pepper strips and crumbled Feta cheese and toss again. Season salad to taste with salt and fresh ground black pepper and serve immediately.