1 cup cherry tomatoes, halved
cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup shredded carrots
purple cabbage, thinly sliced
½ cup fresh parsley, chopped
½ cup green onions, sliced
up feta cheese, crumbled (optional)
up olives, pitted and sliced (optional)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Dijon mustard
Salt and pepper to taste
. Dress the Salad: Drizzle the prepared dressing over the salad. If using, sprinkle the feta cheese and olives on top.
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).