First prepare the vegetables and combine together in a medium mixing or serving bowl. Prepare the tomatoes by removing the core at the stem end and cutting them into wedges or bite-sized pieces. Cut the cucumbers in have lengthwise and remove the seed cavity. Cut into thick, bite-sized slices. Peel and thinly slice the red onion. Remove the stem and seeds from the pepper and slice thinly. Once all the vegetables are in the bowl, season lightly with salt and toss to combine.
Prepare the vinaigrette. In a small bowl, combine red wine vinegar and lemon juice along with a pinch of salt and black pepper. Drizzle in the olive oil while whisking to combine. Stir in the fresh herbs.
Add half to ¾ of the vinaigrette to the bowl of vegetables and gently toss to combine. Taste and add more salt, black pepper and/or vinaigrette as needed. Allow the salad to sit for a few minutes to let the flavors blend together. Just before serving. Gently toss the salad again and garnish with the feta cheese and olives.
Notes
Recipe adapted from Alice Waters’ book, The Art of Simple Food.
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