Begin by washing your mini bell peppers under cool water, then slice off the tops and remove the seeds. Cut the peppers into thin rings.

In a small mixing bowl, whisk together ¼ cup of olive oil and 2 tablespoons of white wine vinegar until thoroughly combined. Add in freshly chopped dill, ½ teaspoon of garlic salt, and a dash of black pepper to taste.

Pour the dressing over the prepared bell peppers and onions in the bowl. Gently toss the mixture, ensuring every piece is evenly coated with the flavorful dressing. Fold in crumbled vegan feta and serve immediately, or chill in the fridge for up to one day.