Tri-Pepper Salad

1. 1

   In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.

2. 2

   Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.

3. 3

   Toss peppers, parsley, and onion with dressing. Add feta and toss gently. Serve at room temperature, or cover and chill for up to 2 hours.

4. 4

   Note: Nutritional analysis is per serving.

5. 5

   If using mini bell peppers, use about 4 cups (1 qt.-size container).

* Per serving · 4 servings · Values may vary.

No additional tips available.