Preheat oven to 425°F (220°C). Toss the 3/4-inch eggplant cubes with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread in a single layer on a parchment-lined rimmed baking sheet. Roast for 18–22 minutes, turning once halfway through, until golden and tender. Remove and let cool at room temperature.

Prep and roast artichokes and olives

On the same or a second baking sheet, toss the artichoke hearts and halved black olives with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Roast for 12–15 minutes until the artichoke edges are lightly caramelized and warmed through. Remove and cool to room temperature. If using canned artichokes, pat dry before tossing with oil to get some browning.

Dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon honey (optional), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or seasoning as needed. Keep at room temperature until ready to dress salad.

Assemble Salad

In a large bowl, combine 2 cups romaine heart (chopped or torn) and 2 cups mixed salad greens. Add 1 cup halved cherry tomatoes, 1 cup sliced cucumber, and 1/4 cup thinly sliced red onion.

Add the cooled roasted eggplant, roasted artichokes, and roasted olives to the greens, distributing evenly.

Crumble 3/4 cup feta cheese over the top and sprinkle 2 tablespoons chopped fresh parsley if using.

Just before serving, drizzle about half of the dressing over the salad and toss gently to coat. Taste and add more dressing as desired (you may not need all). Adjust salt and pepper if needed.

Serve immediately on chilled plates or bowls so the greens stay crisp.