In a small bowl, whisk together 1/4 cup red wine vinegar and 2 tablespoons of honey. Add the sliced red onions and allow them to sit for at least 15 minutes. Drain well before adding to the salad.
Rinse the romaine hearts under cool running water. Wash the surface and between the leaves to remove any dirt and debris. Shake well to remove moisture and dry using clean towels. Chop the lettuce into about ¾-inch pieces yielding about 8 cups.
In a large bowl, add the lettuce. Top with cucumbers, tomatoes, green bell pepper, drained red onions, kalamata olives, and feta cheese.
In a medium bowl, whisk together red wine vinegar, lemon zest, lemon juice, dijon mustard, 1 teaspoon honey (if using), minced garlic, oregano, salt, and pepper.
Slowly drizzle the olive oil into the dressing mixture, continuously and vigorously whisking until you achieve a thickened dressing—season with salt and pepper to taste. If not serving right away, whisk again right before adding to the salad as it may separate over time.
Right before serving, drizzle half of the dressing over the salad, gently toss to coat. Serve the remaining on the side. Garnish with more vegetables and cheese as desired.
Serving Size: About 1 cup
Salad Yield: About 8 cups
Dressing Yield: About ¾ cups
Make-Ahead: The salad ingredients can be prepared 1 day in advance and stored in an airtight container in the refrigerator. It’s best to make the dressing the same day. You can pickle the onions 2 days in advance.
Storing: Store salad in an airtight container in the refrigerator for up to 1 day as the lettuce will wilt once tossed with the dressing.
Onion Option: Omit the honey for a less sweet taste.
Make it Keto: Omit the honey from the pickles and dressing, or use a zero-calorie sweetener like stevia, monk fruit, or erythritol.