• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, thinly sliced
• 200g cherry tomatoes, halved
• 1 can (400g) chickpeas, drained and rinsed
• 100g Kalamata olives, pitted and halved
• 100g feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

• 3 tablespoons The Australian Vinegar Co. Red Wine Vinegar
• 4 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Step 1: Prepare the Vegetables

• Dice the cucumber and bell peppers.
• Thinly slice the red onion.
• Halve the cherry tomatoes.
• Drain and rinse the chickpeas.
• Pit and halve the Kalamata olives.

Step 2: Combine the Salad

• In a large bowl, combine the diced cucumber, red bell pepper, yellow bell pepper, sliced red onion, cherry tomatoes, chickpeas, and Kalamata olives.

Step 3: Make the Dressing

• In a small bowl, whisk together The Australian Vinegar Co. Red Wine Vinegar, extra virgin olive oil, Dijon mustard, minced garlic, dried oregano, salt, and pepper.

Step 4: Dress the Salad

• Pour the dressing over the salad and toss to coat evenly.

Step 5: Add Finishing Touches

• Sprinkle the crumbled feta cheese over the top.
• Garnish with chopped fresh parsley and basil.