Instructions

1. Chop the tomatoes, cucumbers, red onion, olives, fresh parsley and romaine lettuce, set aside.
2. Place the chopped cucumbers and tomatoes in a colander in the sink, toss them in about a teaspoon of salt and let them drain for about 10 or 15 minutes.  This is a little trick I do that helps draw out excess moisture from the cucumbers and tomatoes which helps prevent the salad from getting soggy.
3. While the cucumbers and tomatoes are draining, whisk together the olive oil, red wine vinegar, lemon juice, garlic and dried oregano in a small bowl (or mason jar) and mix until dressing is emulsified.
4. Transfer the cucumbers and tomatoes to a large bowl and add in the chickpeas, red onion, olives and fresh parsley (don’t add the lettuce just yet).  Toss with the dressing and let the veggies sit for about 10 minutes.  This allows the veggies to soak up all that flavor without making the lettuce soggy.
5. Add in the romaine lettuce and feta cheese, tossing to combine.  Season with salt and black pepper, as needed, serve and enjoy!