Cruciferous Salad

Purple cabbage, cucumbers, red bell pepper, carrots, and red onion topped with barrel-aged feta and capers seasoned with EVOO and late harvest sauvignon blanc vinegar. I love the colors of this salad and the crunch when you take a bite. The tanginess of the feta and the brininess of the capers are a perfect compliment to the bitter notes of the cabbage. I top it off with oregano but you can also add fresh dill and mint to boost the flavors.