Mince the shallot and garlic.

In a cruet or jar, combine minced shallot, minced garlic, Dijon mustard, honey, capers with their liquid, fresh lemon juice, vinegar, chopped fresh parsley, and black pepper.

Add extra virgin olive oil to the mixture.

Shake the cruet or jar well to combine all dressing ingredients. This dressing can be prepared in advance.

Halve the grape tomatoes.

Thinly slice the red onion.

Divide the mixed salad greens into four serving dishes.

Top the salad greens with halved grape tomatoes, pitted kalamata olives, feta cheese crumbles, and sliced red onion.

Shake the dressing again before serving.

Pour the lemon caper vinaigrette over the salad. Use only as much dressing as needed.