Finely chop the romaine, cucumbers, and olives and place in a large bowl.
Make the miso vinaigrette: Whisk together the olive oil, lemon juice, vinegar, miso, nutritional yeast, oregano, garlic, salt, and a few turns of black pepper until emulsified. Pour over the salad and mix well to combine.
Top with the feta, za’atar, and dolmas. Serve immediately.
