Salad

4 cups romaine lettuce, chopped bite-size

½ cup salami, thinly sliced or quartered rounds

½ cup cherry tomatoes, halved

½ cup marinated artichoke hearts, chopped

⅓ cup green olives, pitted and halved

⅓ cup mini mozzarella balls (or diced fresh mozzarella)

⅓ cup provolone cheese, cubed

¼ cup red onion, finely diced

Optional: roasted red peppers or pepperoncini for heat

Italian Vinaigrette

3 tbsp extra-virgin olive oil

1½ tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp dried oregano

½ tsp garlic powder (or 1 small clove, minced)

Salt and freshly cracked black pepper to taste

Optional: pinch of red pepper flakes

Prepare the dressing

In a small bowl or jar, whisk olive oil, vinegar, mustard, oregano, garlic, salt, and pepper until emulsified. Adjust acidity to taste.

Assemble the base

Place chopped romaine in a large bowl. Scatter salami, cheeses, tomatoes, olives, artichokes, and onion evenly over the greens.

Dress and toss

Drizzle vinaigrette over the salad just before serving. Toss gently so everything is coated but the lettuce stays crisp.

Finish

Taste and adjust seasoning. Add extra black pepper or a squeeze of lemon if you want more brightness.