Toss the cubed eggplant and quartered artichoke hearts with 3 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano on the baking sheet so pieces are in a single layer.

Roast

Roast the eggplant and artichokes for 20–25 minutes, stirring or flipping once at 12 minutes, until edges are golden and vegetables are tender. Remove from oven and let cool slightly.

Prepare olives and tomatoes

While vegetables roast, halve the cherry tomatoes and olives. Place the olives and tomatoes on a small plate and set aside (no roasting needed for olives/cherry tomatoes in this recipe).

Assemble Salad

Wash and dry the romaine hearts and mixed greens. Roughly chop the romaine into bite-size pieces. Place romaine and mixed greens into a large salad bowl.

Add the roasted eggplant and artichoke hearts to the bowl. Add the halved cherry tomatoes, halved olives, sliced cucumber, and thinly sliced red onion. Toss gently to combine so warm roasted vegetables mingle with the greens.

Make Dressing & Finish

Make the dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil (for dressing), 1 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, minced garlic, remaining 1/2 tsp kosher salt, remaining 3/4 tsp black pepper, and remaining 1/2 tsp dried oregano. Whisk or shake vigorously until emulsified. Taste and adjust seasoning to taste.

Drizzle about half the dressing over the salad and toss gently. Add crumbled feta and chopped parsley, then toss again. Add more dressing to taste (reserve any leftover dressing in the refrigerator for up to 3 days).

Divide the salad among plates or serve family-style. Finish with a light sprinkle of black pepper and an optional drizzle of extra-virgin olive oil.