Step 1: Wash and prepare your greens. Thoroughly wash the romaine lettuce and radicchio. Tear or chop them into bite-sized pieces. Use a salad spinner or pat them dry with paper towels until completely free of moisture. Place them in a large salad bowl.
Step 2: Prepare the remaining vegetables. Halve the cherry tomatoes. Slice the cucumber into half-moons. Thinly slice the red onion. Core and slice the bell pepper into thin strips. Add these to the bowl with the greens.
Step 3: Add the olives and pepperoncini. Drain the Kalamata olives and pepperoncini, then add them to the salad bowl. If your pepperoncini are large, you can slice them into rings.
Step 4: Prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified. For an extra kick, a pinch of red pepper flakes can be added.
Step 5: Dress the salad. Just before serving, pour about half of the dressing over the vegetables in the bowl. Toss gently to ensure all ingredients are lightly coated. Add more dressing if desired, but be careful not to overdress.
Step 6: Add croutons and cheese. Sprinkle the toasted croutons and grated Parmesan cheese over the salad. Toss once more lightly.
Step 7: Serve immediately. Enjoy your fresh and flavorful Classic Italian Salad as a delightful appetizer or a light meal.