T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad) Recipe | Food Network

Ingredients

• 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