Trim root ends from romaine hearts, discard any wilted outer leaves. Rinse under cold water and spin dry in a salad spinner or pat dry with clean towels. Chop or tear into 1- to 1.5-inch pieces and place in a large mixing bowl.

Prepare vegetables

Halve the cherry tomatoes. Peel (optional) and thinly slice the cucumber into half-moons about 1/4-inch thick. Thinly slice the red onion into half-rings and separate. Add tomatoes, cucumber, red onion, and Kalamata olives to the bowl with the lettuce.

Add cheese and nuts

Crumble the feta with your fingers or a fork and sprinkle over the salad. Add the toasted pine nuts on top so they remain crunchy until tossing.

Dressing

In a small bowl or jar, combine red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or close the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

Reserve about 2 tablespoons of the dressing if you want to lightly finish the salad before serving; use the remainder for tossing.

Dress and toss

Pour the majority of the dressing (about 3 tablespoons) over the salad bowl. Using salad tongs or two forks, gently toss the ingredients until everything is evenly coated. If the salad seems dry, add up to the reserved dressing to reach desired coating. Taste and adjust salt and pepper if needed.

Serve

Transfer the Romini Salad to a serving platter or individual bowls. Sprinkle any remaining feta and pine nuts over the top. Serve immediately so lettuce stays crisp.