Rinse and chop the 3 leaves of iceberg lettuce. Slice the 1 whole carrot, 1 stalk of celery, and 1/4 cup of cucumber into 1 inch long sharp sticks. Slice the 1/4 cup of white onion into thin sections. Chop the 2 whole greek peppercinis.
Add the iceberg lettuce, carrot, celery, cucumber, white onion, and greek peppercinis into a salad bowl in that order.
Add the 1 tbsp of aged balsamic vinegar, 2 tbsp of olive oil, 1/4 tbsp of sea salt, and 1/2 tsp of black pepper into a glass cup and whisk together. Then, pour in top of the salad contents.