Pepper Salad

My inspiration for this salad came from my cousin Sylvia who brought a similar salad to our cousin get together.  It's colourful, crisp and refreshing.  Just right for a summer barbeque.

I've used a Greek style dressing but you could use a favourite bottled or homemade vinaigrette.

• 3 or 4 sweet bell peppers - I used 1 green,1  red, 1 yellow and and 1 orange 
• 1 small can drained, sliced black olives (you could substitute whole pitted or unpitted olives)
• 3/4 cup crumbled feta cheese

For the dressing:

• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste

1. Cut peppers into lengthwise slices, discarding membranes and seeds.
2. Place peppers in a clear glass bowl and add drained black olives and crumbled feta.
3. Place dressing ingredients into a jar or salad dressing shaker and blend, shaking well.
4. Pour dressing over pepper salad and toss.  
5. Refrigerate at least one hour before serving.