Dressing: (See note 3.)Combine all dressing ingredients in a mason jar. Juice lemon to get 1-1/2 tablespoons lemon juice and add to jar. Season with salt and pepper to taste, then shake vigorously to combine, ensuring no honey or Dijon sticks to the bottom. Store in fridge until ready to use; allowing it to sit for 10–15 minutes enhances flavor.
Veggies: Cut tomatoes into 6 wedges, then cut each wedge into 2–3 smaller pieces. Slice cucumbers into half moons; discard ends. Thinly slice red onion. Cut bell pepper into thin strips. Cube feta into 1/2-inch blocks. Drain olives, pit if necessary, and halve if desired.
Assemble: Gently toss veggies, olives, and feta in a large bowl. Drizzle with dressing to taste (you may not need all). Best enjoyed fresh; leftovers may not retain freshness.
Video
Notes
Note 1: If tomatoes aren’t in season, use cherry tomatoes.Note 2: To mellow raw red onion, soak slices in salted ice water for 10 minutes, then drain well before adding to salad.Note 3: You’ll likely have extra dressing (unless you love dressing). Store leftovers in the fridge for up to a week; great for raw veggies, roasted veggies, or other salads.Storage: Store leftovers in an airtight container in the fridge for up to 1–2 days. Keep the dressing separate and add it just before serving to maintain freshness and prevent sogginess.