Greek salad with olive salsa

Ingredients

• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp extra virgin olive oil
• ¼ cup red wine vinegar
• Sea-salt flakes and freshly ground black pepper, to season
• ¼ cup flat-leaf parsley leaves
• 250g punnet cherry tomatoes, halved
• 2 vine-ripened tomatoes, cut into wedges
• 1 small red capsicum, cut into 2cm squares
• 250g punnet baby cucumbers, cut into long thin wedges
• ½ cup pitted mixed olives
• ½ small red onion, roughly chopped
• 1 Tbsp oregano, leaves finely chopped
• ¼ cup pitted kalamata olives, finely chopped
• Extra ½ small red onion, finely diced
• 200g Greek-style feta, cut into thin batons
• ALL ROUNDER DRESSING