Ingredients

• 6 tablespoons tarragon vinegar
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried
• 1 tablespoon coarse-grained Dijon mustard
• 1 shallot, minced
• 1 large garlic clove, minced
• 1 teaspoon minced peeled fresh ginger
• 1 cup olive oil
• 4 large tomatoes, thinly sliced
• 1/3 cup Kalamata olives or other brine-cured black olives, pitted, chopped
• 1/3 cup crumbled feta cheese

Instructions

1. Combine first 6 ingredients in medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
2. Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately.