This is a great salad to take to a pot-luck dinner.
The original recipe is from the book "Caesar Salads" by Joie Warner, but I have tweaked it to my liking.

1 large head ROMAINE LETTUCE, rinsed, dried and broken into bite-size pieces
2 large cloves GARLIC, finely chopped
4 ANCHOVY FILLETS, finely chopped
1 Tbsp. DIJON MUSTARD
1 tsp. dried OREGANO
1/4 c. fresh LEMON JUICE
1/2 c. EXTRA-VIRGIN OLIVE OIL
4 PLUM TOMATOES, seeded and coarsely chopped
1/2 RED ONION, diced
1 c. FETA CHEESE, crumbled
1/4 c. PARMESAN CHEESE, grated
1/2 c. KALAMATA OLIVES, pitted and halved

PITA OR BREAD CROUTONS

Crisp the lettuce: place in refrigerator for at least an hour.

Whisk together: garlic, anchovies, mustard, oregano, and lemon juice in medium bowl.
Continue to whisk while adding olive oil until thickened.

Add to olive oil mixture: tomatoes, onions, feta and Parmesan cheese.
Set aside for one hour or cover and chill for several hours.
Stir before using.

Toss dressing with lettuce and then toss with olives and croutons.

If desired, serve with additional Parmesan cheese.