In a large salad bowl, combine the chopped romaine lettuce and iceberg lettuce. Toss them together to create a base for your salad.
Add the thinly sliced red onion, halved cherry tomatoes, sliced black olives, sliced green olives, crumbled feta cheese, and grated Parmesan cheese to the bowl.
In a separate bowl or jar, prepare the dressing. Combine the Biancolilla or Coratina Extra Virgin Olive Oil, red wine vinegar, minced garlic, Dijon mustard, fresh lemon juice, dried oregano, salt, and black pepper. Whisk or shake well to emulsify the dressing.
Drizzle the prepared dressing over the salad. Start with about half of the dressing and toss the salad to coat all the ingredients evenly. Taste and add more dressing as needed to reach your desired level of tartness and saltiness.
Sprinkle the chopped fresh parsley over the top of the salad for a burst of freshness and color.
Allow the salad to "soak" for about 10-15 minutes before serving. This allows the flavors to meld and the lettuce to absorb some of the delicious dressing.
Serve your New Orleans Soaked Salad as a refreshing and tangy side dish at your Creole-inspired meal.