SERVES 6
TIME 20 minutes

Ingredients

1 clove garlic, minced
3 tbsp. champagne vinegar
3 sweet bell peppers (red, orange, or yellow; preferably 1 of each)
1/2 bunch flat-leaf parsley
2 tbsp. extra-virgin olive oil
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/2 small red onion, peeled and sliced very thinly crosswise
1/2 cup crumbled feta cheese

Directions

1. In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.

2. Whisk olive oil, salt, and pepper into garlic-vinegar mixture. Add more salt and pepper to taste.

3. Toss peppers, parsley, and onion with dressing. Add feta and toss gently. Serve at room temperature, or cover and chill for up to 2 hours.

PER SERVING 87 cal., 73% (64 cal.) from fat; 2.2 g protein; 7.1 g fat (2.3 g sat.); 4.5 g carbo (1 g fiber); 322 mg sodium; 10 mg chol.

Serve withKunde Family Syrah 2006 (Sonoma Valley)