Crush dried oregano and basil with a mortar and pestle (or use your fingers) and add to a small jar or plastic container with a lid.
Add in the remaining dry ingredients and Dijon mustard.
Add in the oil and vinegar. Place the lid on the jar and shake vigorously to combine oil and vinegar with the spice mixture. Set aside.
Prepare the Salad
In a large bowl, combine the salad ingredients and toss well.
When ready to serve, crumble the feta on the top and sprinkle with capers.
Give the dressing a good shake, to ensure the ingredients are combined then, pour drizzle the desired amount of dressing over salad and enjoy!
It is best to keep the feta and dressing separate from the salad if preparing ahead of time.Refrigerate unused dressing as long as the expiration date of the Dijon mustard. To reuse, take out of the refrigerator about 5 to 10 minutes before needed (the olive oil tends to congeal a bit)
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