Prep Time 20 minutes mins
Total Time 20 minutes mins

Salad
6 cups chopped iceberg lettuce
6 whole pepperoncini peppers
4 medium firm Roma tomatoes sliced
1 cup whole pitted black olives drained
1 cup thinly sliced red onion
1 cup seasoned croutons
1/4 cup fresh grated parmesan cheese
Dressing
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
3 tbsp water
2 tbsp mayonnaise
1 tbsp granulated sugar
2 tsp fresh minced garlic
2 tsp lemon juice
1-1/2 tsp Italian seasoning
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1/4 tsp red pepper flakes

6 cup s chopped iceberg lettuce 6 whole pepperoncini peppers 4 medium firm Roma tomatoes sliced 1 cup whole pitted black olives drained 1 cup thinly sliced red onion 1 cup seasoned croutons 1/4 cup fresh grated parmesan cheese 2/3 cup extra virgin olive oil 1/3 cup white wine vinegar 3 tbsp water 2 tbsp mayonnaise 1 tbsp granulated sugar 2 tsp fresh minced garlic 2 tsp lemon juice 1 -1/2 tsp Italian seasoning 1/2 tsp kosher salt 1/2 tsp fresh cracked black pepper 1/4 tsp red pepper flakes

Using a large serving bowl, layer 3 cups of the chopped lettuce, ½ cup of the black olives, ½ cup of the sliced red onion, ½ of the sliced tomatoes, and ½ cup of the croutons.
Layer the remaining lettuce, black olives, sliced red onion, sliced tomatoes, and croutons.
Lay the pepperoncini peppers on top of the salad.
Evenly sprinkle the grated Parmesan on top of the salad. Set the salad aside.
Using either a small mixing bowl and a whisk, or a quart-sized mason jar with a lid, combine the olive oil, white wine vinegar, water, mayonnaise, sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper and red pepper flakes. If using the bowl and whisk, whisk until the dressing is well combined. If using the mason jar, tightly screw on the lid and shake until the ingredients are completely incorporated.
Immediately pour the dressing over the top of the salad. Serve immediately.
Jenn’s Notes
Storage:
Store any leftovers in an airtight container, or a gallon-sized Ziploc bag, for up to 2 days.
Store extra dressing in a container in the fridge for up to 2 weeks.
Tips:
Make sure your red onions are sliced nice and thin. A mandoline would work well to slice them.
Small mason jars are just the right size to make salad dressing and to store any dressing leftovers in the fridge.
This salad is best served right away, otherwise, the croutons will start to soften in the dressing.
The dressing will keep for up to two weeks in the fridge in an airtight jar or bottle.
If you are making the salad ahead of time, add the dressing just before serving.