Greek Salad

2 pounds ripe sweet olive tomatoes, cut in half
2 green peppers, medium dice
1 red onion, sliced thinly
2 cucumbers, medium dice
2 sticks celery, sliced
3/4 cup of Kalamata or other Mediterranean olives
1/2 pound feta cheese, cubed

For the dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp dijon mustard
1 T honey
3 T each picked fresh oregano, globe basil, & salad burnett
salt & pepper to taste