Recipe courtesy of Dan Pashman and Laurie March

T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad)

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 15 to 20 servings
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Salt and freshly ground black pepper

One 30-ounce jar dill pickles, drained and diced

One 25.5-ounce jar pepperoncini, drained and diced

1/4 cup olive oil

1/4 cup red wine vinegar

5 tomatoes, diced

1 yellow onion, diced


  1. Toss together the pickles, pepperoncini, olive oil, vinegar, tomatoes and onions in a large bowl. Add salt and pepper to taste.