cup diced red onion
garlic cloves, smashed to a paste with a little salt
tablespoons red wine vinegar
cup extra-virgin olive oil
roasted peppers, preferably orange or yellow, chopped
cups halved cherry tomatoes
cups chopped thin-skinned cucumber, such as Persian, skin on, in 1/2-inch cubes
cup chopped celery hearts, plus leaves
Kosher salt and black pepper
tablespoons roughly chopped flat-leaf parsley
ounces feta or queso fresco, crumbled (about 1 cup)
- Put onion, garlic, vinegar and olive oil in a large mixing bowl. Let macerate for 10 minutes.
- Add roasted peppers, cherry tomatoes, cucumbers and celery. Season to taste with salt and pepper, and toss well. Let macerate for at least 20 minutes, tossing several times with the dressing. You can also prepare the ingredients in advance, and assemble the salad up to 1 hour before serving.
- To serve, toss once more and transfer to a deep platter or wide bowl. Sprinkle with parsley and feta.