Cucumber & Pepper Salad

This salad keeps in the fridge for three days, so it can easily be prepared the night before to save time. Add it to the kids’ lunch bags for a colourful, healthy snack.

• 8 mini cucumbers or 1 long English cucumber, cut into chunks
• 4 medium-sized bell peppers (red, orange, yellow), cut into chunks
• ½ cup feta cheese, coarsely crumbled
• ½ tsp pepper
• ½ tsp salt
• 1 tsp dried oregano
• ¼ cup olive oil
• ¼ cup + 2 Tbsp red wine vinegar

Add the first 3 ingredients to a large bowl and toss. Combine the next 5 ingredients in a small mixing bowl and whisk together. Pour over the chopped vegetables and toss to evenly coat.