Classic Italian Restaurant Salad

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Dressing:

1/4 cup (60 milliliters) white vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon dry Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup (125 milliliters) light olive oil or canola oil

Kosher salt and freshly ground black pepper

Salad:

1 head iceberg lettuce, chopped or torn

1/2 red onion, thinly sliced

3/4 cup (180 milliliters) cherry tomatoes, halved

1/2 cup (125 milliliters) black olives, optional

1 cup croutons

4 pickled pepperoncini

Finely grated Parmigiano-Reggiano