Preheat oven to 400°F.

Slice off 1/4 to 1/2 inch from the top of the unpeeled garlic head to expose the cloves.

Place the garlic in a small dish and drizzle with 1/2 tsp olive oil.

Cover with foil.

Bake in the oven until the garlic feels soft when pressed, about 25 - 35 minutes.

Remove from the oven and let cool.

Mash 6 cloves of roasted garlic with a fork.

Stir in oregano, salt, and pepper.

Whisk in the remaining olive oil, balsamic vinegar, and enough water to achieve a dressing consistency.

Stir in the minced sun-dried tomatoes.

Taste and add additional salt if needed.

In a large bowl, toss the romaine lettuce with the tomatoes and cucumber.

Toss with the prepared dressing.

Add the kalamata olives and feta cheese, and toss again.