Step 1

Make the croutons: Arrange a rack in the middle of the oven and heat to 350°F. Place the oregano, salt, garlic powder, and pepper in a small bowl and stir to combine; set aside.

Step 2

Place the bread cubes and oil in a medium bowl and toss to combine. Set aside to soak for a few minutes, then add the oregano mixture and toss to coat.

Step 3

Spread the croutons onto a rimmed baking sheet in an even layer. Bake until lightly browned, about 10 minutes. This makes about 3 cups of croutons; you'll need 1 cup for the salad.

Step 4

Make the dressing: Place the vinegar, cheese, garlic powder, salt, oregano, black pepper, red pepper flakes, and sugar if using in a medium bowl and whisk to combine.

Step 5

While whisking, slowly drizzle the oil into the vinegar mixture until emulsified. This makes about 2 cups, you'll need 1/4 to 1/2 cup for the salad.

Step 6

Make the salad: Place the romaine, cabbage, and carrots in a large bowl, drizzle with about 1/4 cup of the dressing, and toss to combine. Taste and add more dressing if needed. Add 1 cup of the croutons and toss again. Top with more grated cheese and serve immediately, as this salad is best eaten immediately.