|1||red sweet pepper, cored and seeded|
|1||yellow sweet pepper, cored and seeded|
|1||orange sweet pepper, cored and seeded|
|1 small||sweet onion (Walla Walla, Vidalia, or Maui), peeled|
|1/4 cup||chopped fresh parsley or fresh basil leaves|
|Coarse salt and freshly ground black pepper|
|1 tbsp||rice wine vinegar|
|1 tbsp||sesame oil|
|1/4 cup||crumbled feta cheese|
Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley or basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well. Cover and refrigerate approximately 1 hour before serving.
To serve, toss salad again and sprinkle with crumbled feta cheese.
Makes 4 to 6 servings.