Start by washing the bell peppers thoroughly under running water. Pat them dry with a clean towel.
Slice the bell peppers into thin strips and place them in a large salad bowl.
Add the finely chopped red onion and halved cherry tomatoes to the bowl with the bell peppers.
Chop the fresh basil leaves and add them to the salad mixture. Toss gently to combine all vegetables and basil evenly.
In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, and Dijon mustard until well emulsified.
Season the dressing with salt and freshly ground black pepper to taste.
Pour the dressing over the salad mixture in the bowl and toss everything together gently, ensuring that the vegetables are well coated.
If desired, add crumbled feta cheese and toasted pine nuts or sunflower seeds for extra flavor and texture.
Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together beautifully.
Before serving, give the salad a final toss and adjust seasoning if necessary. Serve chilled and enjoy the delightful combination of flavors.
