Greek Three Pepper Salad
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|White wine vinegar||2 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Minced fresh oregano/1/4 teaspoon dried leaf oregano||3⁄4 Teaspoon|
|Red bell pepper||1 , thinly sliced|
|Green bell pepper||1 , thinly sliced|
|Bell pepper||1 , thinly sliced (Yellow / Orange Colored)|
|Red onion||1⁄2 , thinly sliced|
|Greek olives||1⁄2 Cup (8 tbs)|
|Feta cheese||2 Ounce, crumbled|
Pour oil into small bowl.
Add lemon juice, water, vinegar, parsley, oregano and sugar; whisk until thickened.
Combine peppers, onion and olives in large bowl.
Toss to combine, cover and let stand at room temperature 1 hour.
Drain off excess dressing.
Add cheese to pepper mixture; toss.
Season with salt and pepper.