Fresh Mediterranean Salad

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 

To prepare vinaigrette, combine first 7 ingredients in a small bowl. Gradually add oil, stirring with a whisk until blended.

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.

Serves 10 (1 c.); 119 calories.

VERDICT:  I don't think I can decide definitively on this one, since I made it at 10:30 at night and eyeballed all the ingredients.  It seems aggressively salty and acidic, but I do like a vegetable salad with no lettuce, so I might try it again with proper measuring.  Keep for now.