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½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon salt
¾ teaspoon freshly ground black pepper
⅓ cup red wine vinegar
SALAD
1 head iceberg lettuce—washed, cored and quartered
1 pint cherry tomatoes, quartered
½ cucumber, thinly sliced
½ red onion, thinly sliced
½ cup crumbled feta cheese
1 cup kalamata olives
4 peperoncino peppers
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1st Keep
 Celestielj
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