Slow-Fermented Vegetable Salad with Feta

Method

1. Dice the tomatoes and cucumbers into bite-sized pieces.
2. Chop the red onion and green bell pepper finely.
3. In a large bowl, combine the tomatoes, cucumbers, onion, and bell pepper.
4. Add the crumbled feta cheese.
5. In a small bowl, whisk together olive oil, red wine vinegar, and salt.
6. Pour the dressing over the salad and toss gently to coat.
7. Cover the bowl and let the salad rest in the refrigerator for 2 hours to allow the flavors to develop and the vegetables to slightly ferment.
8. Garnish with fresh dill and serve chilled.