Salad

• 2 cups diced tomatoes from about 2 to 3 medium/large, seeded if desired
• 1 ½ cups diced English cucumber from about half of one cucumber
• 1 ½ cups diced red bell pepper from about 1 medium/large pepper, seeded
• 1 to 1 ½ cups lightly crushed pita chips I crush them in my palm
• ½ to ¾ cup feta cheese crumbled or diced
• ½ cup small-diced red onion rinse under warm water to take the bitey edge off
• ½ cup kalamata olives sliced if desired (black olives may be substituted)
• ⅓ cup fresh Italian flat-leaf parsley finely minced (regular parsley may be substituted)
• 2 to 3 tablespoons fresh mint finely minced

Vinaigrette

• ¼ cup olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic finely minced or pressed
• ¾ teaspoon kosher salt or to taste
• ¾ teaspoon freshly ground black pepper or to taste
• ½ teaspoon sugar optional and to taste (takes the edge off the acidity from tomatoes and peppers)