Rinse the romaine or mixed greens thoroughly under cold water. Spin in a salad spinner or pat dry with clean kitchen towels until mostly dry. Tear or chop into bite-sized pieces to yield about 6 cups and place in a large salad bowl.

Prepare tomatoes

Core and quarter the tomatoes (or cut into wedges or bite-sized pieces). If using cherry tomatoes, halve them. Add to the bowl with the greens.

Slice the cucumber

Peel the cucumber if desired, then halve lengthwise and slice thinly (about 1/8–1/4 inch). Add slices to the salad bowl.

Shred the carrots

Peel the carrots and either julienne or grate them. Measure about 1 cup shredded (from 2 large carrots) and add to the bowl.

Add pepperoncini and onion

Slice pepperoncini in half lengthwise (remove seeds if you prefer less heat) and add them to the bowl. If using red onion, thinly slice and separate into rings or half-rings, then add.

Dressing & finishing

Make the dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 tablespoon lemon juice if using. Whisk vigorously until emulsified (or shake in a jar with a tight lid). Taste and adjust seasoning — add a pinch more salt or a little more vinegar for brightness if desired.

Toss the salad

Just before serving, pour about two-thirds of the dressing over the salad bowl. Gently toss with salad tongs or clean hands until the vegetables are evenly coated. Add more dressing to taste, but avoid overdressing.

Finish and serve

Sprinkle the salad with the optional Parmesan shavings or crumbled feta and the toasted sunflower seeds or croutons. Serve immediately on chilled plates or family-style from the bowl.