1/4 cup chopped Italian parsley
2/3 cup chopped bell pepper (mixed red, orange, yellow)
3/4 cup halved grape tomatoes
3 green onions, sliced
12 kalamata olives, halved
1/3 cup crumbled feta cheese
Dressing:
4 tablespoons extra-virgin olive oil
2 tablespoons plain yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced
1/4 teaspoon ground cumin
salt and pepper, to taste
In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.