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Athens, Greece and Tel Aviv, Israel were my main inspirations.  The same ingredients except in Israel I found smaller diced vegetables which I preferred.

My addition was almonds and avocado.  Very healthy and Mediterranean style. 

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Ingredients:

• 1 cup cucumber

• 1/2 cup red onion

• 1 cup green pepper

• 1 cup red pepper

• 1 cup tomatoes (cherry preferred)

• 1/2 cup avocado

• 2 tbsp almonds

• 1/2 cup Feta cheese

• 1 tbsp olive oil

• 1 tbsp red wine vinegar

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Method:

• Small to medium dice all the vegetables and place in a large salad bowl

• medium dice the Feta cheese or use 1/2 cup already crumbled feta.  I prefer the block.

• Crush or finely chop white almonds and add to the bowl

• Remove skin from almonds if necessary, as follows:

• Bring a small pot of water to a boil

• add the skin covered almonds

• Par boil 1 minute

• using a strainer or slotted spoon remove almonds to an ice bath. 

• Cool the almonds for a minute and easily remove skins.

• place almonds over a paper towel and dry

• Crush or finely chop the almonds and add to the bowl

• Drizzle the Olive oil and vinegar and mix all ingredients well.

• Serve