In a large bowl, combine salad mix, red onion, pepperoncinis, tomatoes, and black olives. Refrigerate until ready to serve.
In a large mason jar, add dressing ingredients. Shake until blended.
To serve, top salad with croutons, parmesan cheese, and Italian dressing. ENJOY.
Notes
Don’t be shy with the dressing! This dressing is made to be used liberally and is so tasty you won’t regret it.
Use freshly grated parmesan cheese for the best flavor. The classic “green cap” parmesan will work in a pinch, but you lose out on some flavor and melt-y texture by not grating your own.
I love using plum tomatoes like a Roma, but you can also use cherry tomatoes. There is a higher ratio of skin-to-flesh with cherries, making those bites a bit chewier than if you use Romas. I’d recommend halving cherry tomatoes if you go that route.
Don’t want it spicy? Try it with artichoke hearts instead of pepperoncini.
Or if you’re looking for a crispy crunch, try adding a few thin-sliced cucumbers for an extra-summer flavor. I like English cucumbers because they are seedless and grow with a thinner skin.