Mix first 7 ingrediants for dressing in a jar. Shake well and set aside.
Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds. Chop the artichoke hearts. Julienne the red pepper. Chop parsley. Break up feta cheese. Rinse and drain lentils, drain and chop olives.
Place all salad ingrediants in a bowl and top with dressing. Mix well and taste to adjust seasoning.