INGREDIENTS
4 servings
coarse salt
1 tsp
dijon mustard
1 tsp
dried thyme
3/4 cup
feta cheese
3 cloves
garlic
1 pint
grape tomatoes
1/2 cup
kalamata olives
2 tbsp
lemon juice
1/3 cup
mint leaves
1/3 cup
olive oil
1 tsp
oregano
1/4 cup
red wine vinegar