Nothing like a FRESH salad. This salad rocks and is so good for you! The dressing is a perfect "go-to" dressing and you can put this together super fast, but it is best chilled for about 1 hour. The flavors here are AMAZING. I love adding Sunflower seeds to finish it off. Vinaigrette: 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 Salad: 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, secret ingredient 1. To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended. 2. To prepare salad, combine fennel and the next 6 ingredients (through tomatoes) in a large bowl. Drizzle vinaigrette over salad, tossing until well combined. Sprinkle with sunflower seeds. Cover and chill at least 1 hour. Enjoy!