How to make
Prepare your vegetables by washing and cleaning them, peel the eggs.
Take a deep salad bowl. Cut the roasted peppers and tomatoes into larger pieces, the green onions and parsley into smaller pieces and put them in the bowl.
Make a dressing of olive oil, a little salt and vinegar and pour it over the vegetables.
Mix, crumble the feta cheese and chop the eggs, mix everything and serve the roasted pepper salad lightly sprinkled with fresh parsley.
Notes: In my case, the roasted peppers are home-roasted, they are preferable, if you still don't feel like roasting, you can use ones from the store - roasted from a jar, but you have to be careful, because they may be dirty and of poor quality. You should also get peppers without vinegar, if they are seasoned, you will have to omit the vinegar in the recipe.
