3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 cloves garlic, minced
2 teaspoons kosher salt plus more to taste
1/4 cup extra-virgin olive oil, preferably Greek
1 teaspoons minced fresh oregano
Freshly ground black pepper
I cup artichoke hearts, drained well and halved lengthwise
3 ounces calamata olives, about 1/2 cup
½ cup Feta cheese, crumbled
1/2 English (seedless) cucumber, trimmed, cut into 1 inch chunks
1 cup vine-ripened cherry tomatoes, halved
1/2 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
1/2 green pepper, trimmed, seeded, and diced