Adapted from Nigella Lawson
1 tablespoon dried oregano
1 red onion, cut into very thin slices
1 tablespoon red wine vinegar
3/4 cup extra virgin olive oil
1 package grape tomatoes
1 teaspoon sugar
1/4 teaspoon salt
5 ounces baby Romaine lettuce
1 bulb fennel, cut into thin slices
1/2 cup pitted black olives
1/2 cup French feta, cut into small cubes
1 red bell pepper, chopped
1/2 English cucumber, peeled and chopped
Small jar of marinated artichoke hearts
Juice of half a lemon or more, to taste
Place onions in a medium bowl and sprinkle with oregano. Add black pepper to taste. Pour vinegar and oil over onions and toss well. Allow to sit at least 2 hours.
Cut tomatoes in sprinkle with salt and sugar.
Put lettuce into serving bowl. Add sliced fennel, olives, feta, cucumber, pepper, and artichokes. Toss. Add tomatoes and onions, including the marinade, and lemon juice. Toss gently and serve.