Tonja Lee William's Greek Salad

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2 hearts of romaine lettuce, washed and spun dry

1 red pepper, roasted, seeded, peeled, sliced into thin strips

1 cucumber, peeled, cut into chunks

1 large, red-ripe tomato, cut into chunks

1/2 cup black Kalamata olives, pitted

1/4 cup extra virgin olive oil (use a fruity green one)

2 tablespoons fresh lemon juice

1 teaspoon chopped fresh oregano

1/2 teaspoon freshly ground pepper

4-ounce block feta cheese