Ingredients:
12 ouncestomatoes, any variety or color, sliced into 1-inch wedges or smaller
Kosher salt
1 large head (about 16 ounces) iceberg lettuce
3 ouncespepperoni (pork or turkey is fine)
6 ounceslow-moisture mozzarella, torn or chopped into bite-sized pieces
3 ounces(about 2 heaping cups) store-bought or homemade croutons
4 tablespoonsred wine vinegar, divided
4 tablespoonsextra-virgin olive oil, divided
2 teaspoonshoney, divided
2 teaspoonsdried oregano, plus more for serving (optional)
1/2 teaspoonred pepper flakes, plus more for serving (optional)
Freshly ground black pepper
Grated parmesan, for serving (optional)
Directions:
Place the tomatoes in a large bowl and toss with a big pinch of salt. Let sit for at least 10 minutes to draw out their juices.
Quarter the iceberg head and remove the core. Cut each quarter into 1-inch wedges. Toss into the bowl with the tomatoes along with the pepperoni, mozzarella, and the croutons.
In a small bowl, use a fork or whisk to combine 2 tablespoons vinegar, 2 tablespoons oil, 1 teaspoon honey, plus oregano and red pepper flakes if using. Season with a pinch of salt and some pepper. Drizzle the dressing over the salad and toss well to combine.
Transfer the salad to a serving dish and drizzle with remaining 2 tablespoons vinegar, 2 tablespoons oil, and 1 teaspoon honey. Top with parmesan if using, black pepper, and more oregano and red pepper flakes if using.