Trim and discard core from romaine and iceberg. Rinse leaves, dry thoroughly, then roughly chop into ~1/2-inch pieces until you have 6 cups combined. Place in a large mixing bowl.

Chop cucumbers and pepper

Peel (optional) and halve the cucumber lengthwise, scoop seeds if watery, then dice into 1/4-inch pieces to yield ~1 cup. Seed and dice the red bell pepper into 1/4-inch pieces (~1/2 cup). Add to the bowl.

Dice carrot and onion

Peel and finely dice the carrot to make ~1 cup. Slice the red onion in half, thinly slice, then chop to yield 1/4 cup. Add both to the bowl.

Shaved vegetables & garnish

Shave radish and zucchini

Using a vegetable peeler or mandoline set thin, shave the radishes into thin rounds and the zucchini into thin ribbons. If zucchini ribbons are long, roughly slice into 2-inch pieces. Add shaved radishes and zucchini to the bowl.

Add parsley

Roughly chop the parsley and add to the salad for freshness and color.

Cheese & olives

Prepare feta and olives

Crumble the feta into small pieces. Pit and halve the Kalamata olives if not already pitted. Reserve for topping the salad.

Oregano vinaigrette

Combine vinaigrette

In a small bowl or jar, combine 6 tbs extra virgin olive oil, 3 tbs red wine vinegar, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1/2 tsp honey (or sugar), 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously (or shake in a jar with lid) until emulsified and slightly thickened. Taste and adjust seasoning—add more salt, pepper, or lemon juice as desired.

Let flavors meld

Allow the vinaigrette to sit for 5 minutes to let the oregano and garlic infuse the dressing.

Assemble salad

Pour about 3 to 4 tablespoons of the oregano vinaigrette over the chopped and shaved vegetables in the large bowl. Toss gently but thoroughly so all pieces are lightly coated. Start with less dressing and add more as needed to taste (reserve extra vinaigrette for serving).

Scatter the crumbled feta and halved Kalamata olives evenly over the top. Gently toss once more to distribute, or leave on top for presentation.

Taste and adjust: add salt and pepper to taste if needed, and a squeeze of lemon if desired.

Serve immediately onto individual plates or a large platter. This chopped salad is best served within 30 minutes of dressing to keep the veggies crisp.