10min · 4 servings For the Dressing: 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 1 tablespoon lemon juice (about 1/2 lemon) 2 teaspoons honey, optional 1 tablespoon Italian seasoning 1 teaspoon garlic powder 1 teaspoon fine sea salt 1 teaspoon cracked black pepper Pinch of red pepper flakes (optional) For the Salad: 6 cups chopped romaine lettuce 1 cup cherry tomatoes, halved 1/2 cup kalamata olives, pitted and halved 1/2 cup peperoncini peppers 1/4 red onion, thinly sliced 1/2 cup shaved parmesan Cracked black pepper, for garnish
