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Insprired by one you can buy at Zabar’s, but now no longer need to
I put my own spin on this, of course. I omitted the green peppers because, well, they’re not my favorite and I quick-pickled the red onion to sweeten and soften its blow. But really, my favorite part of salads like this is is that they can be kept in the fridge already dressed, and only grow more deliciously marinated in a day or two. Should they last that long.
1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil
Salt and pepper to taste
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1st Keep
 wygit
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