Iceberg with pecorino, crushed olives, and pickled chile from Nothing Fancy: Unfussy Food for Having People Over (page 91) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tiny creamy pasta with black pepper and pecorino; Lamb chops for the table; A very good lasagna

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joyous on March 15, 2025

    I have made this many times. I often sub pickled red onions for the raw and dial back the vinegar a touch (though, honestly, I don't really measure with this recipe anymore... just follow the ingredients list). I've also used red fresno which adds some nice color. Great with anything rich and tomatoey -- pizza, pasta etc.

  • Lu1950s on February 11, 2025

    We loved this. I used castelvetrano olives and jarred pepperoncini. I forgot to pick up pecorino cheese so I subbed Parmigiano reggiano. I’ll make this often.

  • anya_sf on January 17, 2025

    I made a few substitutions - pickled pepperoncini for fresh chile, red onion for yellow, regular pimento-stuffed olives for Castelvetrano - but think those were still within the spirit of this salad, which reminded me of our local pizzeria's "house" salad. And this was delicious alongside pepperoni pizza.

  • jenburkholder on October 06, 2023

    Definitely bastardized this recipe. Used romaine, Castelvetrano olives, marinated the onion far longer to make sure it wasn't TOO sharp. Realized my homegrown chile was SPICY and picked out much of it. Mixed all the toppings together in advance, and subbed feta instead of pecorino. Decided that the white wine vinegar wasn't quite pungent enough so added another splash of distilled vinegar. Discovered my son hates olives (he's so wrong!). It was delicious in all respects and a definite repeat.

  • bernalgirl on September 30, 2023

    Lovely salad with a host of flavors. I used oil-cured black olives, jarred pepperoncini left over from a Six Seasons recipe, and feta cheese. The dressing is absolutely lovely and I’d happily make this salad again.

  • Churchim808 on December 31, 2022

    Made this for dinner with my girlfriends. Everyone raved and it couldn’t have been simpler or more beautiful. The vinegar and honey really tamed the onion and jalapeños.

  • jimandtammyfaye on July 02, 2022

    A loved recipe often repeated. Made as written, using Castelvetrano olives instead of black olives. The Castelvetrano don't have the sour brininess that some find off putting in Kalamata.

  • Apollonia on September 27, 2020

    Enjoyed this a great deal. Lovely summer salad and very easy.

  • BeckyLeJ on April 30, 2020

    A perfect lunch salad! Agree that it’s very reminiscent of a Greek salad.

  • stockholm28 on January 27, 2020

    Chock full of olives, this reminded me of a Greek salad. I liked this. It is pretty quick to put together and is a great side for pizza or pasta.

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