Rinse the romaine, iceberg and red leaf lettuces under cold water. Spin or pat dry thoroughly. Chop all lettuces into roughly 1/2-inch pieces and place in a large bowl.

Halve the cherry tomatoes. Peel (if desired) and dice the cucumber into 1/2-inch pieces. Core, seed and dice the red bell pepper into similar-size pieces. Add tomatoes, cucumber, bell pepper, and the cooked corn kernels to the bowl with the chopped lettuce.

Protein & cheese

If chicken is not cooked: season two boneless chicken breasts with salt and pepper and grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then dice into 1/2-inch pieces. If using pre-cooked chicken, dice to same size.

Place hard-boiled eggs in a bowl, peel, then chop into quarters. Crumble the cooked bacon if not already crumbled. Add the diced chicken, crumbled bacon, crumbled feta, and chopped eggs to the large bowl with the salad base.

Crunch & extras

Thinly slice the red onion. Trim and thinly slice the celery stalks. Slice pepperoncini into rings. Pit and halve the Kalamata olives if needed.

Add the sliced red onion, celery, pepperoncini, olives, and toasted sunflower seeds to the salad bowl. Toss gently to distribute evenly.

Dressing

In a jar or small bowl, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper.

Emulsify dressing

Whisk vigorously or close the jar and shake firmly until the dressing is well emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning (add more salt, pepper, or honey to taste).

Pour about half the dressing over the salad and toss thoroughly to coat. Add more dressing as desired, tossing between additions to avoid overdressing. Serve immediately.