CHOPPED SUMMER VEGETABLE SALAD

CHOPPED SUMMER VEGETABLE SALAD image

Yield 8-10 salad servings

Number Of Ingredients 13

1 each of red, orange, yellow and green peppers
2 hot house cucumbers peeled
2 large tomatoes
1/2 large red onion
1/2 cup Kalamata olives
1 bunch flat leaf parsley
6 oz. feta cheese
3.5 oz jar capers
Vinaigrette Ingredients:
1/4 cup EVOO
2 T. red wine vinegar
1 T. minced fresh oregano or 1 t. dried oregano
salt and pepper to taste

Steps:

Coarsley chop peppers, cucumbers and tomatoes. Finely chop red onion. Add all vegetables to a large bowl. 1/2 or chop the kalamatas* and add to the bowl. Chop the parsley or snip with a kitchen shears into the bowl. Gently combine all of the ingredients through the parsley. Mix the vinaigrette ingredients in a jar and shake to combine. Pour over the salad and gently combine. To serve, crumble the Feta cheese over top and sprinkle the capers atop the cheese. This salad serves well in a large, low bowl or on a platter topped witt the feta and capers. *I always chop the Kalamatas in case of stray pits.