2 medium zucchini, very thinly sliced
1/2 small red onion, very thinly sliced
4 to 6 radishes, very thinly sliced
1 carrot, coarsely grated
1/3 cup feta cheese, crumbled
2 Tbsp. olive oil
2 - 3 tsp. whole grain mustard
1 Tbsp. red wine vinegar
Whisk together oil, vinegar, and mustard.  Toss vegetables with dressing in a large bowl.  (This mixture keeps well in refrigerator for several days.)  Transfer to serving dish and sprinkle crumbled feta on top.
Submitted by Rachel Jackson (Adapted from The Produce Bible by Leanne Kitchen.)