Combine the italian dressing mix, olive oil, white vinegar, water, mayo, dijon mustard, sugar, italian seasoning, salt, pepper, garlic powder, and onion powder in a jar with a tight-fitting lid. Shake vigorously for 30-45 seconds until the mixture is well combined and emulsified. The mayo and mustard help create a creamy, cohesive dressing rather than a simple oil and vinegar separation. Set aside while you prepare the salad components.

Pat the roma tomatoes dry with paper towels—this prevents excess moisture from diluting the dressing when you toss the salad. Slice them into 1/2-inch thick wedges. While doing this, thinly slice the red onions into half-moons so they're ready to distribute evenly throughout the salad. I like to shred or julienne the carrots rather than leaving them chunky, as they integrate better with the lettuce base and add more visual appeal.

In a large bowl, combine the lettuce, red cabbage, carrots from Step 2, red onions from Step 2, black olives, tomato wedges from Step 2, and pepperoncinis. Toss gently to distribute all ingredients evenly, ensuring the delicate lettuce isn't bruised. This is your salad foundation ready to receive the dressing.

Pour the dressing from Step 1 over the salad base in Step 3 and toss thoroughly until every component is lightly coated—you want the flavors distributed throughout, not pooled at the bottom. Top with the croutons and a generous sprinkle of parmesan cheese and romano cheese combined. Serve immediately so the croutons stay crispy and the lettuce maintains its crunch. The romano adds a sharper, more authentic Italian bite compared to using parmesan alone.