From inthekitchenwithkath.com
(Adapted from Kalyn Denny’s recipe on Kalyn’s Kitchen)
Serves 3 – 4
1 cup grape tomatoes, cut in half
1 English cucumber, peeled, cut in half lengthwise, and sliced
½ red bell pepper, cut into ¾-inch squares
½ yellow bell pepper, cut into ¾-inch squares
½ orange bell pepper, cut into ¾-inch squares
½ cup pitted Kalamata olives, cut in half (or sliced Kalamata olives)
¼ cup chopped red onion
½ cup diced Feta cheese (or more), or sliced Feta served on the side
Dressing
½ cup Zesty Homemade Italian Salad Dressing (or Newman’s Own Olive Oil and Vinegar Dressing)
1 teaspoon dried oregano
1. Mix the oregano into the salad dressing and set aside.
2. Put the tomatoes, cucumber, peppers, olives, and red onion in a bowl.
3. Pour the desired amount of salad dressing over the salad. (I used almost all of it.) Gently stir the salad so the dressing is well-distributed.
4. If adding the Feta cheese to the salad, stir the cheese into the salad. Otherwise, serve it on the side.
5. The salad can be served immediately, but it’s even better if it’s allowed to marinate at room temperature for an hour or two. Refrigerate leftovers; it keeps well.