Chop the romaine lettuce into 1-inch pieces and place them in a large salad bowl.

Halve the cherry tomatoes, slice the cucumbers into 1/4-inch half-moons, thinly slice the red onion, and cut the pepperoncini.

In a separate bowl, whisk together Greek yogurt and mayonnaise until smooth and creamy.

Add red wine vinegar, fresh lemon juice, and extra virgin olive oil to the creamy mixture and whisk continuously to emulsify.

Combine the dried herbs and spices with the dressing mixture, then add honey and finely grated Parmesan cheese.

In the bowl with romaine lettuce, add the halved cherry tomatoes, sliced cucumbers, sliced red onion, kalamata olives, and crumbled feta cheese.

Pour the creamy Greek dressing over the salad mixture and gently toss everything together to coat evenly.

Sprinkle the croutons over the top and grind fresh black pepper over the salad before serving.