A Great Pepper Salad

A Great Pepper Salad

I am the mother of three boys and I have always loved cooking for my family. One day, when I was in a hurry to get dinner on the table for my hungry crew, I threw together some bell peppers, onions, black olives and Italian dressing with an olive oil base. What came out of that is one of our favorite recipes- this pepper salad! It’s easy to make and you’ll love how it tastes – try it today!
prep: 5 mins additional: 3 days total: 3 days Servings: 12 Yield: 12 servings


4 cloves garlic

1 pound pepperoni sausage, cubed

1 (32 ounce) jar sweet pepper rings, drained

1 ½ (16 ounce) jars sliced pepperoncini peppers, drained

1 (6 ounce) can mushrooms, drained and thinly sliced

1 pound provolone cheese, cubed

1 cup canola oil

½ pound Swiss cheese, cubed

1 (4 ounce) jar diced pimento peppers, drained

2 (6 ounce) cans black olives, drained and thinly sliced

½ pound sharp Cheddar cheese, cubed

¼ cup olive oil

4 ½ tablespoons dried oregano


In a large bowl with a lid, stir together the pepperoncini peppers, sweet pepper rings, pimentos, pepperoni, Provolone, Swiss, Cheddar, mushrooms, olives, garlic, oregano, canola oil and olive oil until evenly coated. Cover tightly with the lid and let stand in fridge for 3 days. Shake the bowl often. This can be served cold, but is better when you let it come to room temperature!

Nutrition Facts:

Per Serving: 759 calories; protein 29.9g; carbohydrates 15.6g; fat 64.9g; cholesterol 102.9mg; sodium 2602.7mg.

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