Vinaigrette:
3 tablespoons red wine vinegar
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 head romaine lettuce, torn into pieces
12 ounces assorted heirloom tomatoes (about 4 small), cut into wedges
1 cucumber, peeled, halved lengthwise, seeded, sliced crosswise
1/2 cup pitted kalamata olives
1/2 small red onion, very thinly sliced
4 ounces feta cheese
1 tablespoon chopped fresh flat leaf parsley
The vinaigrette can be made 2 days ahead, stored airtight at room temperature. Rewhisk the vinaigrette before using.
In a large bowl, place the vinegar. Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.
In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
Divide the salad among 4 plates. Crumble the feta cheese over the salads. Sprinkle with parsley. Drizzle some of the remaining vinaigrette over the salad and serve immediately.