Step 1

Combine the vinegar, lemon juice, mustard, sugar, Italian seasoning, garlic powder, onion powder and oil in a jar. Seal well and shake to combine. Season with salt and pepper. If making ahead, store in the fridge for up to 2 weeks.

Step 2

To assemble the salad, add the iceberg lettuce, onion, tomatoes, olives if using and croutons to a large bowl and pour over the dressing to taste. Toss well to coat, then top with the pepperoncini and as much Parmigiano-Reggiano as you’d like.