Mediterranean Bell Pepper Salad

Made this on Mother's Day and it was a hit!

So fresh, So Good....  and it requires NO LETTUCE!

1/4 cup red wine vinegar
                                                     

1/4 cup cold water
                                                                

1 tablespoon kosher salt
                                                      


2 teaspoons sugar

1/2 red onion, chopped


3 bell peppers (any work great, but color is always fun)                                                                  

1 cucumber                                                     

1 carrot, chopped into thin strips

1/4-pound crumbled feta cheese                                                

1/4 cup olive oil


Salt and pepper to taste

Fresh Basil, finely chopped

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber into similarly-sized chunks. Cut carrots into thin strips.  Put your peppers, cucumber, and feta in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil.  Season generously with salt and freshly ground black pepper, or to taste. Add chopped basil.  Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.

(adopted and adjusted from original recipe found on SmittenKitchen)