Pepper and Onion Salad

What better side dish than a crisp, light salad with bold flavors. Peppers and onion can be a bit overwhelming, but by letting them marinate for a while, it softens them up and makes the texture much  more palatable.

3 peppers (one each of red, yellow, and orange), cored and seeded

1 small sweet onion (Walla Walla, Vidalia, or Maui), peeled

1/4 C chopped fresh parsley or basil

Salt & Pepper to taste

2 Tbsp seasoned rice vinegar

1/2 Tbsp sesame oil

1/2 orange, juiced

1/4 C crumbled feta cheese

1/4 C slivered almonds

• Slice peppers and onion into matchstick sized pieces and place in a large bowl.
• Add parsley or basil.
• Add orange juice, rice vinegar and sesame oil. Stir well.
• Salt & Pepper to taste.
• Refrigerate for one hour before serving.
• Lightly toast almonds in a dry pan.
• Right before serving, toss in feta.
• Move contents to a serving bowl and sprinkle almonds over the top.
• Serve.