Mediterranean Summer Salad
Place the cut up vegetables in a sealable container.
In a separate bowl, whisk the champagne vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk to combine.
Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
To assemble, spoon a bean spread into a wide shallow bowl.
Top with the marinated Mediterranean Summer Salad.
Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil. Serve cold with pita or grilled flatbread.