Start by washing and preparing all your vegetables while they're still whole. Peel the cucumber and slice it into 1/2-inch half-moons. Halve the cherry tomatoes lengthwise—this makes them easier to eat and helps them release their juices slightly for better flavor distribution. Seed and dice the bell pepper into 1/2-inch pieces. Thinly slice the red onion into half-moons. Roughly chop the parsley. Pat the romaine lettuce dry and chop it into bite-sized pieces—I find that pre-packaged hearts like Fresh Express stay crunchier than whole heads. Crumble the feta cheese into large chunks rather than fine crumbles; this gives you better texture and prevents the cheese from disappearing into the salad. Place all prepared vegetables and feta into a large salad bowl.

Mince the garlic cloves fresh (not from a jar—fresh garlic makes a noticeable difference here). In a small bowl or measuring cup, whisk together the minced garlic, oregano, honey, and salt. Pour in the red wine vinegar and fresh lemon juice, stirring until the honey dissolves and the salt fully incorporates. Slowly drizzle in the olive oil while whisking constantly to create an emulsion. I like to use robust extra virgin olive oil for this dressing—it has more flavor than light varieties and stands up well to the strong oregano and garlic. Season with black pepper and red pepper flakes to your taste preference.

Add the pitted olives to the salad bowl with the prepared vegetables and feta. Give the dressing a final whisk to ensure it's fully emulsified, then pour it directly over the salad. Toss everything together gently but thoroughly, using two wooden spoons or salad servers to coat all the vegetables evenly without crushing the tender lettuce or breaking apart the feta chunks. This salad is best served immediately while the lettuce is still crisp, though if you need to make it ahead, keep the dressing separate and toss just before serving.