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Summer Pepper Salad: The Ultimate Fresh Mediterranean Vegetable Salad with Feta Excellence

A brilliant, multi-colored medley of diced green, red, and yellow bell peppers tossed with cool, crisp cucumbers, fresh parsley, and crumbled feta cheese. The entire dish is brought together with a light coating of extra virgin olive oil and chilled to maximize flavor.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Ingredients Method Notes

Ingredients
  

  • The Pepper Trio: 1 green bell pepper 1 red bell pepper, 1 yellow bell pepper (all seeded and evenly chopped).
  • The Crunch: 1 medium cucumber seeded and chopped.
  • The Herb: ¼ cup fresh flat-leaf parsley finely chopped.
  • The Creamy Element: 8 ounces feta cheese crumbled.
  • The Coating: 1 tablespoon high-quality extra virgin olive oil.

Method
 

  1. 1.Chop the Vegetables :10 min.
  2. Thoroughly wash the red, yellow, and green bell peppers. Cut them open, remove and discard all seeds and interior white ribs, then chop them into even, bite-sized pieces. Slice the cucumber lengthwise, scrape out the watery center seeds with a spoon, and chop it to match the size of the peppers.
  3. 2.Combine in a Mixing Bowl :2 min.
  4. Transfer the chopped bell peppers and diced cucumber into a large mixing bowl. Add the ¼ cup of finely chopped fresh parsley and the 8 ounces of crumbled feta cheese over the top.
  5. 3.Drizzle and Toss :1 min.
  6. Drizzle the 1 tablespoon of olive oil evenly across the salad ingredients. Using salad tongs or a large spoon, gently toss everything together until the vegetables are lightly coated in oil and the feta is evenly dispersed throughout the bowl.
  7. 4.Chill to Marinate :30 min.
  8. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 30 minutes before serving. The resting time allows the saltiness from the feta and the olive oil to lightly marinate the crisp peppers.

Notes

  • Seeding the Cucumber: Don't skip seeding the cucumber! The inner watery core will release too much moisture as it sits in the fridge, diluting the olive oil and making the salad soggy.
  • Flavor Boosts: While the original recipe is beautiful in its simplicity, you can elevate the flavor profile easily by adding a splash of red wine vinegar or fresh lemon juice, a pinch of dried oregano, or a handful of halved Kalamata olives.
  • Make-Ahead Prep: This salad keeps its signature crunch remarkably well. You can prepare it up to 24 hours in advance and keep it stored in an airtight container in the refrigerator.