The perfect midsummer salad. Tomatoes and green peppers are in abundance at our local farmer's markets and produce stores.
This salad is made with locally grown and harvested tomatoes, peppers, and onions.
The olives are Pitted Kalamata Olives. The cheese is crumbled Feta.
This is so quick and easy to make (and good for you!).
I made the salad dressing to drizzle over the top, and it couldn't be easier either.
For the dressing, I whisked together Extra Virgin Olive Oil, minced garlic (I used minced garlic from a jar), dried thyme, and red pepper flakes.
The salad is one red tomato sliced, one yellow/orange tomato sliced (salt and pepper the tomatoes), three green pepper rings, around 1/3 of an onion sliced into rings, olives, and feta. Use your own judgment on how much you would like on your salad.
After I put together the salad, I drizzled a teaspoon of olive juice over the salad, and then drizzled the dressing over that.
I served the salad with bread sticks, and the bread sticks taste great dipped into the salad dressing!!