Wash and thoroughly dry the mixed salad greens and shredded iceberg. Tear larger leaves into bite-sized pieces. Place the mixed greens and shredded iceberg in a large salad bowl.

Add the halved cherry tomatoes, sliced cucumber, and very thinly sliced red onion to the bowl and toss gently to combine.

Cheeses & Toppings

Sprinkle the shredded cheddar, crumbled feta, and grated Parmesan evenly over the salad base.

Scatter the toasted walnuts or pecans on top and add the sliced pepperoncini or banana peppers if using.

If including protein, arrange the sliced grilled chicken breast over the top.

House Dressing

Make the dressing

In a medium bowl or jar, combine mayonnaise, Greek yogurt, apple cider vinegar, olive oil, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper. Whisk (or shake in a jar) until smooth. If dressing is too thick, whisk in water 1 tablespoon at a time until desired consistency is reached.

Taste and adjust seasoning — add more salt, pepper, or a splash more vinegar or honey to balance acidity and sweetness as preferred.

If making ahead, refrigerate dressing in an airtight container for up to 5 days and bring to room temperature and re-whisk before using.

Assemble & Serve

Just before serving, drizzle 3–4 tablespoons of the house dressing over the salad (or serve dressing on the side). Toss gently to coat all ingredients evenly, or leave layered for a composed presentation.

Garnish with an extra sprinkle of grated Parmesan and a few whole toasted nuts for presentation. Serve immediately.