15 minutes
Cook Time
10 minutes
Cooking Level


  • 1.5 lb Pure Flavor® Craft House Collection® Seedless Mini Peppers, chopped
  • 16 pepperoncini slices
  • 2 red onions, sliced
  • 24 oz ciabatta bread, cubed
  • 6 oz feta cheese, crumbled
  • ⅔ cup extra-virgin olive oil, divided
  • ½ cup pepperoncini brine
  • ½ cup fresh basil leaves
  • Salt and pepper, to taste


Step 1

Preheat oven to 400°F.

Step 2

Brush bread, peppers, and onions evenly with 4 tablespoons of oil and sprinkle with 1 teaspoon of salt and ¼ teaspoon of black pepper. Place all on sheet pan. Bake mixture until bread is golden.

Step 3

In a bowl, whisk together pepperoncini brine, 6 tablespoons of oil, remaining salt and remaining black pepper. Set aside.

Step 4

Drizzle cooked mixture with pepperoncini vinaigrette and toss to combine. Season with salt and pepper, add in remaining oil as desired.

Step 5

Top with pepperoncini rounds, feta, and basil. Serve warm or at room temperature.