Gypsy Salad

By Rebecca Manor

Serves 4-6

  • 2 small red onions, thinly sliced
  • 1 each yellow, red, and green bell peppers, thinly sliced
  • 2-4 chillies - I like using a mix of hot red, medium orange, and mild green
  • 2 tomatoes, finely chopped
  • 1/2 bunch parsley, roughly chopped
  • 2 cloves garlic, finely minced
  • 1/3-1/2 block feta
  • 1 lemon, juiced
  • extra virgin olive oil
  • salt
  • freshly ground pepper

After thinly slicing the onions, spread on a plate and salt.  Let weep while you slice the peppers, about 10 minutes.  Rinse the onions, pat dry and mix with the peppers.  Finely chop chillies and add to peppers.  Add the tomatoes, garlic and parsley and mix together.

Drizzle with olive oil and lemon juice.  Salt and pepper to taste.  You probably will not need to add a lot of salt as the feta is usually pretty salty.  Crumble the feta over salad and serve.

©2009, Rebecca Manor