Lettuce: feel free to sub romaine another leafy green lettuce like butterhead, bibb or iceberg lettuce. If you'd like, you could also add in some radicchio for a bit of color and bite. 

Onion: not a fan of raw red onion? (Same here.) A few options: leave it out altogether, sub with pickled onion, or rinse the sliced onion in super hot water for 30 seconds to remove some of the bite. 

Pepperoncini peppers: these Italian chili peppers add a bright, acidic, spicy note to the salad. You can sub 1:1 for milder banana peppers, or if you don't want any spice, use marinated artichokes instead. 

Croutons: optional, but we love the crunch and heartiness they add to this salad! You could also use crispy chickpeas. 

*Cheese: if you're not vegan, cubed provolone, shaved parmesan or mini mozzarella balls are all good options. For a vegan option, look for a block of vegan cheese, which is perfect for slicing into cubes or strips! Violife and Daiya both have great options. 

For extra plant-based protein and fiber, add a can of drained and rinsed chickpeas to this salad. It also makes this a more filling meal! You could also use white beans.

Storage: you can store the salad without dressing in an airtight container in the refrigerator for a few days. Once you toss in dressing, it will get soggy within a few hours, so we don't suggest assembling until you're ready to eat.