2 Bell Peppers (1 red and 1 yellow), Seeds removed, diced
20 oz Cherry tomatoes
½ Small red onion, sliced in half rounds and halved again
½ lb Feta cheese, 1/2 inch diced, preferably from a brined block
VINAIGRETTE INGREDIENTS
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tbsp balsamic vinegar
1½ tsp dried oregano
4 cloves garlic, minced
½ tsp kosher salt (Diamond Crystal) (OR ¼ tsp if using table salt)
½ tsp ground black pepper
Instructions
Prepare the salad by washing, cutting, mincing and chopping all produce.
Place all of the produce in a large bowl big enough to mix and mix the salad well.
Make the vinaigrette by combining all ingredients in a mason jar and shaking to mix or whisking with a fork in a bowl.
Pour vinaigrette over produce and mix well to coat.
Dice the feta and add to the dressed salad.
Mix the salad and feta carefully so the cheese cubes keep most of their shape.
Can be served immediately or kept in the fridge for three days.
Notes
Allow the salad to come to room temperature before serving for the best flavor.
This can be served immediately, but I recommend storing in the fridge overnight to allow the flavors to meld a bit. It should keep for a couple of days in the fridge – the tomatoes are the first to go a little bit mushy, but it’s still quite edible.
I used Diamond Crystal kosher salt for this recipe. Which type of salt you’re using is pretty important to avoid an overly salty dish – I’ve reviewed that here.