I always eat this salad with crusty bread so I can pile the veggies on and then sop up the dressing when I'm done.
1/3 c tarragon vinegar
3 T olive or vegetable oil
2 T chopped fresh or 2 t dried oregano leaves
1/2 t sugar
1/2 t ground mustard
1/2 t salt
1/2 t pepper
2 cloves garlic, finely chopped
2 large yellow bell peppers, sliced into thin rings
3 large tomatoes (1 1/2 lbs), sliced
2 ounces feta cheese, crumbled (1/3 cup)
Mix vinegar, oil, oregano, sugar, mustard, salt, pepper and garlic. Place bell peppers and tomatoes in nonmetal container. Pour vinegar mixture over vegetables. Cover and refrigerate 1 hour to blend flavors. Line serving platter with spinach. Drain vegetables; place on spinach. Sprinkle with cheese.