We have been making this salad for a while, but this time we made it was the first time I actually liked it. My old, picky self turned my little nose up to it when Mom would make it. However, I bravely tried it again and....LOVED IT!!! It was so difficult to resist the temptation to pick at this delicious dish! Thanks to smittenkitchen.com for this absolutely amazing salad!





Mediterranean Pepper Salad:
1/4 c. red wine vinegar
1/4 c. cold water
1/ T. kosher salt
2 tsp. sugar
1/2 red onion (less if using a big onion)
3 bell peppers red, orange, or yellow (we used one of each)
1 kirby cucumber
1/4 lb. firm sheep's milk feta cheese
1/4 to 1/2 c. pitted kalmata olives
1 c. grape tomatoes
1/4 c. olive oil
salt and pepper to taste


Stir together the red wine vinegar, water, kosher salt, and sugar in a small bowl until the salt and sugar have dissolved. Dice the red onion into 1/2 in. cubes. Add it to the vinegar mixture and set aside.
Core and seed the bell peppers, and chop them into 1/2 in. pieces. Cut the cucumber and feta into similarly-sized chunks. Put the peppers, cucumber, feta, olives, and grape tomatoes into a large bowl.
By now, the onions will have lightly pickled. Drain them (but don't throw out the vinegar mixture) and add to the other vegetables in the large bowl. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly. Serve immediately, or let the flavors muddle together in the fridge for a couple of hours.

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