Trim core and any damaged outer leaves from the romaine. Rinse under cold water, spin or pat dry, then chop into 1–1½ inch pieces to make about 6 cups. Transfer to a large salad bowl.

Prepare vegetables

Core and seed the tomato, then dice to measure about 1 cup. Peel (optional) and slice the cucumber, cut slices in half to make bite-sized pieces (about 1 cup). Core, seed and dice the green bell pepper to about 1 cup. Thinly slice the red onion into half-moon slices (about ½ cup). Add all prepared vegetables to the bowl with the romaine.

Add cheese and herbs

Shred the cheddar-jack to measure ¾ cup and sprinkle over the salad along with the chopped parsley or cilantro if using. Season the combined salad lightly with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper, tossing gently to combine.

Dressing

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, ½ teaspoon Dijon mustard, ½ teaspoon honey (optional), ½ teaspoon minced garlic, ¼ teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously or close the jar and shake until the dressing is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning — add a pinch more salt, pepper or vinegar if desired.

Pour the dressing over the salad just before serving (start with about 3–4 tablespoons, toss, and add more to taste). Toss gently but thoroughly to coat all ingredients. Serve immediately so the romaine stays crisp.