For the Dressing:

• ¼ cup plus 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1½ teaspoons dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 1/8 teaspoon ground white pepper
• Pinch sugar
• ¼ cup plus 2 tablespoons olive oil

For the Salad:

• 8 cups chopped romaine lettuce
• 1 medium red onion, thinly sliced
• 1 cucumber, peeled and chopped
• 1 large ripe tomato, chopped
• 1 medium red bell pepper, cut into ¼-inch slices
• ½ medium green bell pepper, cut into ¼-inch slices
• ¾ cup small cauliflower florets
• ¾ cup halved pitted kalamata olives
• ½ cup chopped sun-dried tomatoes (oil-packed or reconstituted)
• Faux Feta (recipe follows)

For the Faux Feta (makes 2 cups):

• 12 ounces extra-firm tofu, drained and pressed
• 1½ tablespoons nutritional yeast
• ¾ teaspoon dried oregano
• ¾ teaspoon dried parsley
• ¾ teaspoon salt
• ¼ teaspoon lemon pepper
• 1½ tablespoons fresh lemon juice
• 1½ tablespoons olive oil