Wash romaine and iceberg thoroughly under cold water. Dry well using a salad spinner or clean kitchen towels. Chop romaine into 1–1.5 inch pieces and core and thinly slice the iceberg into bite-size pieces. Place both lettuces in a large salad bowl and toss to combine.

Prepare vegetables: Core and chop tomatoes into roughly 1-inch pieces (or use wedges). If using cucumber, halve lengthwise, remove seeds with a spoon, then slice. Thinly slice Salonika peppers (or red bell pepper) into strips about 1/4-inch thick. Add tomatoes, peppers, and cucumber to the bowl with the lettuces.

Add olives: Scatter the pitted Kalamata/Greek olives across the salad bowl so they are evenly distributed.

Famous Greek Dressing

Combine dressing ingredients: In a small bowl or jar, add red wine vinegar, lemon juice, minced garlic, Dijon mustard, dried oregano, honey (if using), kosher salt, and black pepper. Whisk for 10–15 seconds to dissolve the salt and mustard.

Emulsify: While whisking vigorously, slowly drizzle in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, cover jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning with additional salt, pepper, or a little more vinegar or lemon if needed.

Cheese & Garnish

Assemble and dress: Drizzle about 3–4 tablespoons of the dressing over the salad (reserve extra dressing to serve on the side). Gently toss the salad with tongs so the vegetables and lettuces are evenly coated but not bruised.

Add feta and season: Crumble or slice the feta and scatter it over the dressed salad. Sprinkle the dried oregano evenly on top for a classic flavor. If using, finish with chopped fresh parsley for color.

Serve: Transfer to individual plates or serve family-style. Offer remaining dressing at the table. Serve immediately so lettuces stay crisp.