Ingredients:

  • 1 lb mini sweet peppers, stemmed and thinly sliced
  • 2 cups cherry tomatoes, quartered
  • ½ cup red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • ⅓ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Stem the mini sweet peppers and slice them into thin rounds. Quarter the cherry tomatoes and thinly slice the red onion into half-moons.
  2. Combine the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a mason jar.
  3. Secure the lid tightly and shake the jar vigorously for 30 seconds until the mixture looks opaque and creamy.
  4. Add the sliced peppers, tomatoes, and red onion to a large mixing bowl.
  5. Pour the shaken vinaigrette over the vegetables and toss gently with spoons until every vegetable is glossy.
  6. Fold in the chopped parsley just before serving.