Greek Pepper Salad

SERVES 4 -6

Salad
2 large red bell peppers, cubed
2 large green bell peppers, cubed
2 large yellow bell peppers, cubed
1 medium red onion, diced
12 cherry tomatoes, quartered
1 cucumber, cut in spears
2/3 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted and sliced
1/4 cup fresh parsley, snipped

Dressing
1 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon rosemary
3 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard

Combine peppers, onion, cucumber, and tomatoes in a large bowl.
In a medium bowl, whisk together oil, vinegar, thyme, basil, rosemary, garlic, salt, and cayenne.
Add mustard and whisk to combine. Pour over vegetables.
If desired, cover with plastic wrap and refrigerate for up to two hours.
Sprinkle with cheese, olives, and parsley. Toss and serve.