We’ve been making this salad ever since we opened our doors, and it’s as popular as ever. It’s beautiful, too, with the vibrant colors from the healthful ingredients.
2 large bell peppers (1red and 1yellow), seeded and cut into large dice
1 medium red onion, cut into thin rings
1pintsweet grape tomatoes, cut in half
17-ounce bag organic baby spinach
3sun-dried tomatoes, cut into thin strips
16kalamata olives, pitted and cut in half
1broccoli crown, florets cut into small pieces
¼cupextra-virgin olive oil
3tablespoonsred wine vinegar
2tablespoons freshly squeezed lemon juice (from about ½lemon)
3tablespoons chopped fresh mint leaves
Salt and pepper, to taste
4ouncesfeta cheese, crumbled
Cook the pasta according to package directions. Drain, rinse under cold water, and drain again. Turn the pasta into a large bowl. Add the peppers, onion, tomatoes, spinach, sun-dried tomatoes, olives, capers, and broccoli. Using two wooden spoons, toss gently to combine. Drizzle the olive oil evenly over the salad and toss to coat. Drizzle the vinegar and the lemon juice evenly over the salad and toss gently to combine.
Add the oregano and the mint; add just alittle salt and pepper, as the sun-dried tomatoes, olive, and capers tend to be salty. Toss to combine. Taste for seasonings. Turn the salad onto a serving platter. Distribute the crumbled feta evenly over the top.