Wash romaine lettuce thoroughly, spin dry or pat dry with towels, then tear or chop into bite-size pieces to yield about 6 cups. Place in a large salad bowl.

Prepare meats and cheese

Slice the salami into 1/4-inch strips and julienne or fold the ham into bite-size pieces. Tear or halve the fresh mozzarella and add both to the bowl with the lettuce.

Prepare vegetables and eggs

Clean and thinly slice the mushrooms. Halve the cherry tomatoes (or dice a medium tomato). Pit and halve the olives if not already pitted. Peel the hard-boiled eggs and quarter each; add mushrooms, tomatoes, olives, and eggs to the bowl.

Dressing

Make the dressing by combining 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, and 1 teaspoon dried oregano in a small bowl or jar. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper.

Whisk vigorously until the dressing emulsifies, or close the jar and shake until combined. Taste and adjust seasoning — add a pinch more salt or a few drops of lemon juice if needed.

Assemble & Finish

Pour about two-thirds of the dressing over the salad (reserve the rest to offer at the table or for people who want extra). Gently toss with tongs or salad servers until the lettuce and other ingredients are evenly coated, taking care not to break up the mozzarella or eggs.

Taste and add remaining dressing as desired. If using, sprinkle 2 teaspoons grated Parmesan or Pecorino and scatter chiffonaded basil leaves over the top for aroma and color.

Serve the Allegro Salad immediately on chilled plates or bowls so the lettuce stays crisp.