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Ingredients:
| 1 Green Bell Pepper, chopped |
| 1 English Cucumber, seeded and chopped |
| 5 Roma Tomatoes, chopped |
| 1/4 Cup Red Onion, thinly sliced |
| 1/2 Cup Kalamata Olives, pitted |
| 4 oz Feta Cheese, crumbled |
| 1/4 Cup Olive Oil |
| 1 Tbsp Red Wine Vinegar |
| 2-3 Garlic Cloves, minced |
| 1 1/4 Tsp Dried Oregano |
| 1 1/4 Tsp Dried Dill |
| 1/2 Tsp Salt |
| 1/4 Tsp Black Pepper |
Directions:
- Start by making the dressing. In a small mixing bowl, whisk together the olive oil, red wine vinegar, garlic, oregano, dill, salt, and pepper. Set aside.
- Chop the bell pepper, cucumber, and tomatoes, and slice the onion.
- Add the bell pepper, cucumber, tomatoes, onion, olives, and feta to a large mixing bowl. Toss to combine.
- Pour the dressing over the top and toss to combine. Season with salt and pepper, to taste.
- Refrigerate for 30 minutes before serving to allow the dressing to absorb and the flavors to blend. Serve cold. Enjoy!
| Course: | Appetizer, Appetizers, Dinner, Lunch, Meatless, Salad |
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