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Set out a pint jar. Place the oil, lemon juice and zest, vinegar, Dijon mustard, oregano, and minced garlic in the jar.
Cover and shake well to emulsify. Add the crumbled feta, if using, and shake again.
Taste, then add salt and pepper as needed. (I usually add about ½ teaspoon salt and ¼ teaspoon fresh cracked pepper.)