Remove any wilted outer leaves from 1 head of iceberg lettuce. Rinse under cold water, then dry thoroughly using a salad spinner or by patting with clean kitchen towels. Core the lettuce and chop or tear into bite-sized pieces to yield about 6 cups. Place in a large salad bowl.

Prepare tomato

Wash 1 medium tomato. Cut into 1/2-inch dice or wedge slices depending on preference. Add to the bowl with the lettuce (about 1 cup).

Prepare cucumber

Wash 1 medium cucumber. If skin is thick, peel alternating stripes or fully peel. Slice lengthwise if large, then cut into 1/4-inch half-moons to yield about 1 cup. Add to the bowl.

Prepare olives

Drain and rinse 1/2 cup of pitted olives (kalamata or black). If whole, halve them. Add to the bowl.

Prepare red onion

Peel a small red onion and slice very thinly (about 1/8-inch). If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Add about 1/4 cup to the bowl.

Prepare pepperoncini and parsley

Drain 6 pepperoncini, slice into rings or leave whole if desired, and add to the salad. Finely chop 2 tablespoons fresh parsley (optional) and sprinkle over the salad.

Season salad

Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper evenly over the assembled salad. Toss gently with salad tongs to combine. Do not overdress if serving with vinaigrette on the side.

Simple Vinaigrette (optional)

Make vinaigrette

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, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk briskly or shake in a lidded jar until the dressing emulsifies and becomes slightly thickened (about 20–30 seconds). Taste and adjust acidity or seasoning as desired.

Dress salad

When ready to serve, drizzle vinaigrette over the salad to taste (start with 2 tablespoons) and toss gently to coat evenly. Serve any extra dressing on the side.