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1
For the vinaigrette:.
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2
Coarsely chop the herbs that have been stripped from the stems.
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3
In a smll bowl, whisk together the red wine vinegar, salt and pepper.
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4
Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly.
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5
Add the chopped herbs, then whisk the dressing again and test for seasonings.
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6
For the salad:.
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7
Core and chop the tomatoes into 1-inch pieces.
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8
Peel the cucumbers; cut each cucumber length-wise.
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9
Scoop out the seeds with a teaspoon, discard the seeds.
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10
Cut the cucumber halves lengthwise into 2-3 strips, then gather the strips together and cut them crosswise into 1/2-inch pieces.
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11
Cut bell pepper in half, then half again.
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12
Be sure to discard the seeds, and slice into strips.Be sure to cut out any of the white ribs.Cut each strip into dice.
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13
Peel and trim the red onion.
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14
Cut the onion cross-wise into thin rings.
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15
Separate the rings.
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16
Cut the feta cheese into 1/2-inch strips.
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17
Gather the strips together and cut cross-wise into cubes.
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18
Put the tomatoes, cucumbers, bell peppers and onion in a large bowl.
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19
Briskly whisk the herb vinaigrette and pour it over the top of the salad.
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20
With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing.
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21
Add the olives and the feta cheese to the vegetables and gently toss again.
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22
Taste for seasonings.
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23
Allow the flavors to mellow before serving, about 30 minutes.
