Appealing combination of flavors, colors and textures. The first time I made this, my family asked me to make it again the next day. It's a good potluck offering. I chop and add the red pepper shortly before serving the salad, so that the vitamins in the red pepper don't have a chance to deteriorate in the refrigerator.
Over time, I have reduced the amount of olive oil I use to half of what is called for in the recipe, as there is a good amount of fat in the feta cheese to carry the flavors. No one seems to have noticed.