Combine the Base Ingredients: In a pint jar or mixing bowl, pour in ½ cup of extra-virgin olive oil, followed by ¼ cup of freshly squeezed lemon juice and its zest. Add 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of dried oregano, and 1 clove of minced garlic.

Emulsify the Mixture: Secure the lid on the jar or use a whisk in a bowl. Shake or whisk for about 30-45 seconds, until the dressing is well-emulsified and slightly thickened.

Incorporate the Feta: If using crumbled feta, gently fold in ¼ cup of crumbled feta cheese using a spatula or wooden spoon.

Taste and Adjust Seasoning: Before serving, taste the dressing and adjust flavor by adding salt and freshly cracked black pepper to your preference.

Serve or Store: Drizzle over salads or use to marinate grilled chicken. Store in the refrigerator for up to 3 weeks, remembering to shake well before serving.