• 8 ounces romaine lettuce (chopped, 2 romain hearts)
• ½ red onion (thinly sliced)
• 1 pint cherry tomatoes (halved)
• 2 ounces Pepperoni (a loosely packed 1 cup, cut into quarters)
• 8 ounces pearl mozzarella cheese
• 2.25 ounces Black olives (½ cup)
• 1 cucumber (peeled and diced)
• ¼ cup fresh basil (chopped)
• 2 Tablespoons Parmesan cheese
• 6 large Pepperoncini (whole for garnish or sliced and put inside the salad)

Italian Salad Dressing

• ½ cup olive oil
• 3 Tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 1 Tablespoon Dijon mustard
• 2 Tablespoons honey
• 1 tablespoon minced garlic
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• ½ teaspoon dried crushed rosemary
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper

Croutons

• 3 cups French bread (cut or torn into ½” or bite sized cubes)
• 2 Tablespoons olive oil
• ¼ teaspoon fine sea salt
• ¼ teaspoon garlic powder