Set out a large mixing bowl. Cut the tops off the bell peppers, remove the seeds, and slice into thin segments 1 ½ - 2 inches long. Place the sliced peppers in the mixing bowl.
Chop all the remaining veggies and herbs, then add them to the bowl. Toss to mix.
Drizzle olive oil, lemon juice, and honey over the salad. Sprinkle generously with salt and pepper. Mix well. Then taste, and add additional salt and pepper as needed.
Chill until ready to serve.
In the summer, bell peppers are usually sweet, and you can use less honey. However, in the colder months you may need the full 2 teaspoons to balance the flavors.This salad recipe can be made a day or so in advance. It will keep well in the refrigerator for up to 5 days. However, the peppers will begin to soften after 2 or 3 days.