Wash the lettuce thoroughly under cold water. Spin or pat dry until mostly moisture-free. Tear larger leaves into bite-sized pieces and place in a large salad bowl (about 10–12 inch).

Prep vegetables

Halve the cherry tomatoes. Pit and halve the kalamata olives if not already pitted. Thinly slice the cucumber and red onion. Add tomatoes, olives, cucumber, and onion to the bowl with the lettuce.

Add cheese (optional)

If using, sprinkle crumbled feta evenly over the top of the prepared vegetables.

Dressing

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, dried oregano, salt, and black pepper.

Whisk vigorously for 20–30 seconds (or shake with a tight lid) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a splash more vinegar if you prefer brighter acidity.

Pour about 3/4 of the dressing over the salad and toss gently with salad forks or tongs until evenly coated. Add remaining dressing gradually if you want a wetter salad—stop when the greens are lightly and evenly dressed.

Serve immediately on individual plates or bowls. Leftover dressing can be stored in the refrigerator in a sealed container for up to 5 days; refrigerate and bring to room temperature before using.