Halve the cherry tomatoes. Trim and thinly slice the celery stalks. Thinly slice the red cabbage into fine ribbons (about 1 cup packed). Shred carrots if not pre-shredded. If using red onion, thinly slice and separate into rings.

Combine sturdy ingredients

Add cherry tomatoes, celery, red cabbage, shredded carrots, marinated artichoke hearts (drained and quartered if not already), green olives (pitted and halved), and sliced pepperoncini to the bowl with the lettuce.

Add cheese

Crumble the feta cheese over the assembled vegetables and gently toss once to distribute before dressing.

Dressing & Finish

Make the dressing

In a small jar or bowl, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or sugar), kosher salt, and black pepper. Whisk vigorously (or shake in a sealed jar) until emulsified and slightly thickened, about 20–30 seconds.

Dress the salad

Pour about half of the dressing over the salad and gently toss with salad tongs to coat all components. Taste and add more dressing as desired (use remaining dressing for a slightly wetter salad).

Adjust seasoning and serve

Taste and adjust with more salt, pepper, or a squeeze of lemon if needed. Serve immediately so lettuce remains crisp. Leftover dressing can be stored refrigerated for up to 5 days.