Ingredients
-
2 large red bell peppers, cubed
-
2 large yellow bell peppers, cubed
-
1 medium red onion, diced
-
12 cherry tomatoes, quartered
-
1 cucumber, cut in spears
-
2/3 cup feta cheese, crumbled
-
1/2 cup kalamata olive, pitted and sliced
-
1/4 cup fresh parsley, snipped
-
-
1 cup extra virgin olive oil
-
1/3 cup red wine vinegar
-
1/2 teaspoon thyme
-
1/2 teaspoon basil
-
1/2 teaspoon rosemary
-
3 garlic cloves, minced
-
1/2 teaspoon salt
-
-
2 large green bell peppers, cubed
Instructions
- Combine peppers, onion, cucumber, and tomatoes in a large bowl.
- In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne. Add mustard and whisk to combine. Pour over vegetables.
- If desired, cover with plastic wrap and refrigerate for up to two hours.
- Sprinkle with cheese, olives, and parsley. Toss and serve.