Place the ingredients for the Greek vinaigrette in a jar. Screw the lid on and shake well to blend. Taste, then salt and pepper as needed. Shake again. (I usually add about 1 teaspoon salt and 1/2 teaspoon pepper.)
Pile the chopped romaine lettuce in a large bowl. Neatly arrange the all the ingredients over the top of the lettuce.
When ready to serve, shake the dressing again and drizzle over the salad. Toss to coat.
NOTE: If you omit the feta, and use agave syrup in the vinaigrette instead of honey, this salad is vegan.