Arrange the salad mix among 4 bowls, piling it high. Top each with the cucumber, red onion, and cheese. Scatter the tomatoes, olives, and pepperoncini over each salad. Drizzle each salad with 2 tablespoons of Greek dressing.
Greek Salad Dressing:
1/4 cup red wine vinegar
1/8 cup white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fine salt, plus more as needed
1/2 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper or dash of cayenne, optional
1 small clove garlic
1/3 cup extra-virgin olive oil
1/2 cup canola oil
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano or Italian seasoning
In a blender, combine the vinegars, mustard, salt, pepper, red pepper, and garlic and puree. With the motor running, very slowly pour in a steady stream of olive oil to make a smooth dressing. Repeat with the canola oil.
Transfer the dressing to a glass storage container and mix in the oregano. Taste the dressing and season with salt, if necessary. The dressing will keep for 2 weeks, covered in the refrigerator..