Quantities Ingredients
2
|
Red bell peppers
|
1
|
Green bell pepper
|
2 c.
|
Cherry tomatoes
|
2
|
Cucumbers
|
2
|
Red onions
|
1/2 lb.
|
Feta cheese
|
1 clove
|
Garlic
|
3/4 c.
|
Kalamata olives
|
6
|
Anchovy fillets (optional)
|
2 Tbsp.
|
Capers, rinsed
|
1/4 c.
|
Red wine vinegar
|
2 Tbsp.
|
Fresh dill, minced
|
1 tsp.
|
Dried oregano
|
1/2 tsp.
|
Salt
|
1/2 tsp.
|
Pepper
|
1/3 c.
|
Fruity extra virgin olive oil
|
Preparation Procedures:
1.
Seed the bell peppers and cut into 1-inch chunks. Halve one half of the
cherry tomatoes, leaving the rest whole. Peel and thickly slice the
cucumbers. Thinly slice the red onions. Cut the feta into 1 inch cubes.
Crush and mince the garlic clove.
2. In a large bowl, combine bell peppers, tomatoes, cucumbers, onions, feta cheese, olives, capers, and anchovies. Toss together.
3.
In a small bowl, whisk together the vinegar, garlic, dill, oregano,
salt, and pepper. While whisking, slowly drizzle in olive oil to make a
thick dressing. Pour dressing over salad, toss, and serve.