Salad:

• 6 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• ¾ cup pepperoncini, drained and sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup green olives, pitted and halved
• ½ cup roasted red peppers, sliced
• ½ small red onion, thinly sliced
• ½ English cucumber, chopped
• ½ cup mozzarella pearls
• ¼ cup grated Parmesan
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano

Italian Dressing:

• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• ½ tsp Italian seasoning
• ½ tsp dried oregano
• 1 garlic clove, finely minced
• ¼ tsp black pepper
• ¼ tsp kosher salt
• ¼ tsp red pepper flakes, optional
• 1 tbsp pepperoncini brine, optional