Wash romaine, iceberg, and red leaf lettuces thoroughly under cold water. Spin or pat dry and then chop or tear into bite-sized pieces. Combine in a large mixing bowl.

Prep vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons to total about 1/2 cup. Thinly slice the red onion to yield 1/4 cup (soak in cold water 5 minutes if you want milder onion). Add shredded carrots, cherry tomatoes, cucumber, and red onion to the bowl with the lettuces.

Add garnishes

Drain and slice the pepperoncini if whole. Add sliced black olives, pepperoncini, croutons and shredded parmesan to the salad bowl and gently toss to combine. Keep chilled until ready to dress and serve.

Dressing (Italian-style vinaigrette)

In a small bowl or a jar with a tight lid, combine red wine vinegar, lemon juice, sugar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, black pepper and red pepper flakes (if using). Whisk or shake until sugar dissolves and mustard is fully incorporated.

While whisking constantly, slowly drizzle in the extra-virgin olive oil to emulsify the dressing. Alternatively, add the oil to the jar, seal and shake vigorously for 30–45 seconds until the dressing becomes slightly thickened and homogenous.

Taste and adjust seasoning: add a pinch more salt, a squeeze more lemon, or a little more sugar if too acidic. Refrigerate for up to 3 days; bring to room temperature and shake before using.

Just before serving, pour the desired amount of dressing (about 2–3 tablespoons per serving) over the salad and toss gently to coat evenly. Divide into 4 plates or bowls and garnish with a few extra croutons and a light sprinkle of parmesan if desired.