Fresh Vegetable Recipe

Prepare vegetables

Wash all produce. Remove seeds and membranes from the green bell pepper and slice into 1/4-inch strips. Peel the red onion and slice into thin half-moons about 1/8–1/4 inch thick. Wipe mushrooms with a damp paper towel and slice them about 1/4 inch thick.

Prepare olives

If olives are whole and pitted, slice them in half or into rings depending on preference so they distribute evenly through the salad.

Make dressing

In a small bowl, finely mince the garlic clove and whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and red pepper flakes until combined.

Toss vegetables

Place the sliced green pepper, red onion, and mushrooms in a large mixing bowl. Add the halved/sliced green and black olives. Pour the dressing over the vegetables and gently toss with tongs or two spoons until everything is evenly coated. Let sit for 5–10 minutes at room temperature to allow flavors to meld; toss once more before serving.

Transfer the dressed vegetables to a serving bowl or plate. Sprinkle chopped fresh parsley over the top and, if using, crumble feta cheese evenly across the salad. Taste and adjust seasoning with more salt or lemon if desired. Serve immediately or refrigerate up to 2 hours for a slightly chilled salad.