For the salad: Divide the cucumbers between two pint jars. Then layer with the red onions, green olives, Kalamata olives and feta.
For the dressing: In a blender, combine the vinegar, oil, basil, oregano, parsley, thyme, garlic, onions, Dijon and whole-grain mustard, pepper, salt and sugar. Blend until fully pureed, with no lumps and the herbs having merged into the mixture.
Pour 1/4 cup of the dressing into each jar (reserve the remainder for another use). Close the jars with a lid, and chill until ready to serve.
Recipe courtesy of Siba Mtongana