Prep time 15 minutes
1 green pepper, chopped coarsely
1 medium red onion, chopped
2 ripe medium tomatoes, sliced
1 small cucumber, peeled, seeded and chopped
1/2 lb. Bulgarian Feta cheese
3-4 tablespoons DeCarlo DOP Extra Virgin Olive Oil
2 Tablespoons finely chopped flat leaf parsley
1 teaspoon Lebanese Za'atar
1/8 teaspoon Aleppo Chile Pepper, crushed
1/2 teaspoon Trapani Sea Salt
Combine salad in a large bowl. Dice or crumble the Bulgarian Feta cheese and add to the vegetables. Gently stir in the olive oil, Trapani Sea Salt and parsley. Add Lebanese Za'atar and Aleppo Pepper. Toss and taste the salad, adding salt if necessary. Serve immediately or hold to develop flavors. Do not refrigerate.
Recipe adapted from "The New Mediterranean Diet Cookbook".
Photo courtesy of www.amateurcheffrombrooklyn.com