Prep the ingredients per instructions above.

For the tomato salad: In a small bowl, cover the onion slices with ice water and let stand for 10 minutes. Drain the onion. In a large bowl, combine the garlic and vinegar. Whisking constantly, drizzle in the olive oil. Season with salt and pepper. Add the bell pepper, cucumber, basil, mint, dill, and onion, and toss to coat. Let marinate for 15 minutes, stirring occasionally. Add the tomatoes and toss gently; season with salt and pepper. Transfer the salad to a platter; top with the feta.

In a large skillet over medium-high heat, add the vegetable oil. Once the oil is hot, add the hot dogs and cook until they are browned on all sides. Remove and set them aside.

In the same skillet as the hot dogs, add minced garlic, sauté for about 1 minute until fragrant. Add the ground beef and cook until it's browned, breaking it into small pieces with a spatula as it cooks. Stir the chili powder, ground cumin, paprika, and cayenne pepper into the ground beef mixture. Salt and pepper to taste.

Add the ketchup and yellow mustard, mixing well to combine.

Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavors to meld.

Mix together the orange juice and sparkling water.

Assemble the Coney Dogs: Place each hot dog in a warm bun, spoon a generous amount of the chili sauce over each hot dog, top with chopped onion, and serve with tomato salad and OJ spritzer.