Broccoli and Feta Salad

1 lg. head broccoli

10 cherry tomatoes cut in half

¼ lb feta cheese

Dressing:

2 T red wine vinegar

1 tsp. lemon juice

6 T olive oil

1 tsp. salt

1/8 tsp. each of tarragon, oregano, and pepper

1 tsp. Dijon mustard

Cook broccoli in boiling water until crisp but tender.

Rinse under cold water, drain thoroughly, cool.

Combine all ingredients for dressing, whisking to blend well.

Pour dressing over vegetables, mix and let flavors combine overnight.