Bell pepper salad with cucumber, red onion, feta and parsley in a red wine vinegar and oregano dressing. No cooking, 15 minutes, serves 6.
Prep
15 min
Cook
N/A
Total
15 min
Servings
6 servings
Optional — the recipe works without them.
As an Amazon Associate, I earn from qualifying purchases.
Wash bell peppers and cucumber. Remove core and seeds from bell peppers, then slice into thin strips or dice into bite-sized pieces. Dice cucumber. Thinly slice red onion. Place all vegetables in a large mixing bowl.
Crumble feta cheese over the chopped vegetables. Add fresh chopped parsley to the bowl.
In a small bowl or jar, combine olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Whisk vigorously or shake until well combined and slightly emulsified.
Pour dressing over vegetables, feta, and parsley. Gently toss until everything is evenly coated, being careful not to mash the feta.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Give final gentle toss before serving.
Used in this recipe: 9-Inch Whisk (Amazon, affiliate links)
~150-180 kcal
Calories