Tomato and Yellow Pepper Salad

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.  

Ingredients

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

Spinach leaves

2 ounces feta cheese, crumbled (1/3 cup)

Instructions

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.