Slice sweet peppers into match stick-size pieces and place in a large bowl.
Slice onion into match stick-size pieces and add to the bowl.
Add parsley or basil (your choice). Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.
Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled feta cheese.
Makes 6 to 8 servings.
Three Pepper Salad Recipe: https://whatscookingamerica.net/vegetables/threepeppersalad.htm