Ingredients

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

Description

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