• ½ batch vegan feta
• ⅓ cup Kalamata olives pitted
• 1 large cucumber halved and sliced
• 1 pint grape tomatoes halved
• ½ red onion halved and sliced
• 1 bell pepper cored and chopped

Dressing

• ¼ cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• ¼ teaspoon black pepper
• ¼ teaspoon oregano dried
• ¼ teaspoon salt or to taste