Ingredients:

  • 1 lb mini sweet peppers, stemmed and thinly sliced
  • 1 cup English cucumber, diced small
  • 1/2 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh mint leaves, torn

Instructions:

  1. Stem the mini sweet peppers and slice them into thin rings. Dice the cucumber and mince the red onion. Note: Keep the rings consistent in thickness for an even bite.
  2. Pour the olive oil, lemon juice, honey, salt, and pepper into a small glass jar.
  3. Shake the jar vigorously for 30 seconds until the mixture is opaque and thickened. Note: This creates a stable emulsion so the oil doesn't just float on top.
  4. Place the sliced peppers, cucumbers, and onions in a large mixing bowl.
  5. Pour the dressing over the vegetables.
  6. Toss gently using a folding motion until every piece is glistening. Note: Don't over stir or you'll bruise the cucumber.
  7. Fold in the fresh parsley.
  8. Garnish with crumbled feta cheese and torn mint leaves.
  9. Serve immediately or let rest for 20 minutes until the flavors have infused.