• 3 English cucumber peeled and diced
• 5 tomato cut into wedges
• 1 cup pitted olives
• 1 cup red onion slivered
• 5 tablespoon extra virgin olive oil
• 3 tablespoon fresh lemon juice about 1 large lemon
• 1 cup Feta cheese crumbled
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

• 1 pound mixed greens
• 1½ pound orange peeled and segmented
• 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
• 4 tablespoon walnuts chopped

For the vinaigrette:

• 1 orange large, juiced
• 2 lemon juiced
• 1 teaspoon granulated sugar
• ¼ cup avocado oil or extra virgin olive oil
• ¼ teaspoon Kosher salt or to taste
• ⅛ teaspoon freshly ground black pepper or to taste

• 4 eggplant cut in 1/2 inch slices
• 10 tablespoon extra virgin olive oil divided
• 2 ½ teaspoon dry oregano
• 2 ½ teaspoon dry thyme
• 3 onion coarsley chopped
• 3 clove garlic minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine
• 1 pound cherry tomato
• 10 tablespoon Italian parsley minced
• 5 tablespoon balsamic vinegar
• 10 ounce feta cheese