Ingredients:
2 red bell peppers
1 green bell peppers
2 cups cherry tomatoes
2 cucumbers
2 red onions
1/2 lb feta cheese
1 garlic cloves
3/4 cup kalamata olives
6 anchovy fillets (optional)
2 tablespoons capers, rinsed
1/4 cup red wine vinegar
2 tablespoons minced fresh dill
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup fruity extra virgin olive oil
Directions:
Seed the bell peppers and cut them into 1-inch chunks. Stem the cherry tomatoes and halve one-half of them, leaving the others whole.
Peel and thickly slice the cucumbers, and thinly slice the red onions. Cut the feta cheese into 1-inch cubes. Crush and mince the garlic clove.
In a large bowl, combine the bell peppers, tomatoes, cucumbers, onions, feta cheese, olives, anchovies and capers and toss together.
In a small bowl, whisk together the vinegar, garlic, dill, oregano, salt and pepper. While whisking, slowly drizzle in the olive oil to make a thick dressing.
Pour the dressing over the salad, toss and serve immediately.
Servings: 8
Time preparation: 15 min.
Time total: 25 min.