In a small bowl, whisk together olive oil, lemon zest and juice, balsamic vinegar, Dijon mustard, honey, garlic and black pepper until smooth.
In a large bowl, combine olives, onion, capsicum, feta, parsley and mint.
Pour the dressing over the salad and toss gently to coat.
Taste and adjust seasoning if needed.
Refrigerate before serving.
