Ingredients:

  • 6 cups chopped romaine lettuce
  • 3 cups chopped iceberg lettuce
  • 1 cup grape tomatoes, halved
  • ½ cup sliced black olives
  • ½ cup thinly sliced red onion
  • ½ cup croutons
  • ¼ cup pepperoncini peppers, sliced
  • ¼ cup grated Parmesan cheese, plus more for serving
  • ½ cup vegetable oil
  • ¼ cup white vinegar
  • 2 tablespoons water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Prepare the Dressing: Whisk together all dressing ingredients in a bowl or shake vigorously in a jar. Chill for at least 30 minutes to allow flavors to meld.
  2. Prep the Veggies: Wash and chop the romaine and iceberg lettuce. Halve the grape tomatoes, slice the black olives and red onion, and slice the pepperoncini peppers.
  3. Combine the Salad: In a large bowl, combine the lettuce, tomatoes, olives, red onion, and pepperoncini peppers.
  4. Dress and Toss: Just before serving, pour the chilled dressing over the salad. Toss gently to coat evenly.
  5. Add Croutons and Cheese: Sprinkle croutons and grated Parmesan cheese over the salad. Serve immediately with extra Parmesan cheese on the side.