2 bell peppers (or 12 small sweet peppers), seeds removed and sliced thin (a variety of colored peppers is recommended)
1 red onion
1/4 cup fresh parsley, chopped fine
1 tablespoon fresh herbs (basil, thyme, oregano or mint)
2 tablespoons white wine vinegar
1 tablespoon olive oil
sea salt to taste
fresh ground pepper to taste
Add all ingredients except the salt and pepper to a medium-sized mixing bowl. Lightly toss all ingredients to coat.
Taste salad and adjust seasoning with salt and pepper.
Keep refrigerated and serve cold.