3 tablespoons red wine vinegar |
2 tablespoons water |
1 teaspoon dried oregano |
1 teaspoon freshly ground black pepper |
1 teaspoon dijon mustard |
1/2 teaspoon kosher salt |
2 garlic cloves, chopped |
3 tablespoons extra-virgin olive oil |
2 cups sliced fennel bulb (about 1 medium) |
1 1/2 cups thinly sliced red onion |
1 cup pitted ripe olives, halved |
3/4 cup chopped fresh flat-leaf parsley |
1/2 cup (2 ounces) crumbled feta cheese |
1 (15.5-ounce) can cannellini beans, rinsed and drained |
6 plum tomatoes, quartered |
2 tablespoons sunflower seeds |
