For Salad

• 1/2 C Kalamata Olives chopped
• 1/4 C Mint chopped
• 1/4 C Parsley chopped
• 2 Cucumbers peeled seeded and thinly sliced
• 2 C Vine Ripe Tomatoes quartered and seeded
• 4 C Baby Greens
• 1 Tsp Dried Oregano
• 1 C Raw Sheep or Goat Feta Crumpled

For Dressing

• ½ C Olive Oil
• ½ C Red Wine vinegar
• 2 T Dijon Mustard
• 2 T Honey
• ¼ tsp Dried Oregano
• ¼ tsp Sea Salt
• Pinch Black Pepper
• ¼ C Shallot chopped
• 2 Garlic Cloves