Wash romaine and iceberg leaves thoroughly under cold running water. Spin or pat dry until mostly moisture-free. Chop romaine into roughly 1-inch ribbons and core and chop iceberg into bite-sized pieces. Place both in a large salad bowl and toss gently to combine.

Vegetable Add-ins

Prepare vegetables: halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds (or half-moons if preferred), thinly slice the red onion, and shred the carrot. Add all prepared vegetables to the bowl with the lettuces and toss gently to distribute evenly.

Optional Toppings

If using, add croutons and sprinkle grated Parmesan over the salad now or reserve to add just before serving so croutons stay crisp.

Simple Vinaigrette

Make vinaigrette

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or sugar), minced garlic, salt, and black pepper. Whisk vigorously for 20–30 seconds (or shake in a sealed jar) until the dressing is emulsified and slightly thickened.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey if too sharp, or another 1/2 tablespoon of vinegar if it needs more brightness.

Dress the salad: drizzle about 2–3 tablespoons of vinaigrette over the salad (start with 2 tbsp). Toss gently and taste. Add additional dressing as needed (up to the full amount) to lightly coat the greens without making them soggy.

Serve

Transfer the tossed salad to serving plates or leave in the bowl. Add reserved croutons and extra Parmesan on top if desired. Serve immediately.