• If using the baby potatoes, cut in half and boil until tender, do not peel!
• Remove from hot water when done, allow to cool down a bit.
• Place potatoes into a large serving bowl.
• Wash, peel and cut cucumber, place into serving bowl.
• Wash cherry tomatoes, cut in half, place into serving bowl.
• Wash, deseed and cut the Florinis peppers, place into serving bowl. If you cannot find Florinis peppers, you may use 1 green bell pepper and 2 red peppers.
• Cut onion into thin slices, half moon style, place into serving bowl.
• Measure out the Kalamata olives, place into serving bowl.
• Weigh out 100 grams of feta cheese and crumble it. Place into a separate bowl and set aside.

Prepare the Lemon Vinaigrette Dressing

• In a small food processor or blender, place all the listed ingredients above needed to prepare the dressing and pulsify until smooth and creamy. The dijon mustard and garlic add a kick in flavor.
• Pour dressing into the serving bowl. Sprinkle in the chopped dill and mix well, allowing all ingredients to be covered by the dressing.
• Spoon the crumbled feta over the ingredients in the bowl and the salad is ready to be served. You may place the salad in the refrigerator overnight, the flavors will be enhanced.