In a medium bowl, combine ½ cup olive oil, ¼ cup white wine vinegar, ¼ cup grated Parmesan cheese, ¼ cup mayonnaise, 2 tablespoons lemon juice, ½ teaspoon garlic salt, and 1 teaspoon Italian seasoning. Whisk until smooth and creamy. Set aside.

Rinse salad ingredients under cold water. Dice 1-2 ripe tomatoes, slice a small red onion, and pit and chop ¼ cup black olives. Slice pepperoncini peppers into thin rings.

In a large mixing bowl, add 6 cups of American salad blend, chopped tomatoes, sliced onions, olives, and pepperoncini. Gently mix with hands or a salad toss.

Sprinkle ½ cup freshly grated Parmesan cheese over the salad mixture and lightly incorporate it using your fingers.

Pour the prepared dressing evenly over the salad, then toss gently to coat everything evenly without bruising the greens.

Transfer the salad to a serving platter or individual bowls. Serve immediately, or keep the dressing on the side for later.