Mint Garden Salad

In a large bowl, toss together peppers, tomatoes, and zucchini. Whirl mint, vinegar, and salt in blender/processor until smooth. Slowly add oil while motor is running. Pour dressing over vegetables and toss. Line four plates with salad greens. Mound vegetables onto greens and top with sliced onion and Feta cheese.

2 large red bell peppers; seeded and chopped 2 large tomatoes; peeled and coarsely chopped 3 small zucchini; coarsely chopped 1 small Vidalia, Walla Walla, or Spanish-type onion; peeled and thinly sliced Salad greens, such as arugula, radiccio, mache, or red leaf lettuce to line plates

1 C. fresh mint leaves 5 tbsp. white wine vinegar 1/2 tsp. salt 3/4 C. olive oil 1/4 lb. Feta cheese; crumbled