Technicolored Romaine Salad Cups with Lemon Pecorino Dressing

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For the salad cups:

3 romaine hearts

1 pint baby tomatoes, halved

1 English cucumber, peeled and diced

1 red pepper, cored, seeded and diced

1 yellow pepper, cored, seeded and diced

1 orange pepper, cored, seeded and diced

For the dressing:

1/4 cup fresh lemon juice (about 1 large lemon or 2 small lemons)

1/3 cup olive oil

1/2 cup grated Pecorino Romano

1 clove garlic, smashed

25 grinds black pepper

Few pinches salt