Greek Salad with Crispy Feta

red wine vinegar

Dijon mustard

roughly 1/4 teaspoon sea salt

freshly ground pepper

extra virgin olive oil

dried oregano

red onion, thinly sliced

large vine-riped tomatoes, sliced into wedges

kumato tomato, cut into wedges

small golden tomatoes, halved

Persian cucumber, peeled and cut into chunks

pitted kalamata olives, sliced lengthwise

– 1.5 cups butter lettuce, torn into large pieces

all-purpose flour

large egg, beaten

panko breadcrumbs

olive oil, for frying