Wash romaine leaves thoroughly. Dry well using a salad spinner or paper towels. Chop or tear into bite-size pieces to measure about 6 cups and place in a large salad bowl.

Prepare meats and cheese

Stack salami slices, fold or roll and cut each slice in half lengthwise (or into bite-size strips). Stack ham slices and cut into 1/4-inch strips. Tear or cube the fresh mozzarella into roughly 1/2-inch pieces.

Prepare vegetables and eggs

Clean mushrooms and slice them thinly. Halve the olives if not already pitted and halved. Cut hard-boiled eggs into quarters. Halve the grape or cherry tomatoes.

Assemble salad

Add the salami, ham, mozzarella, sliced mushrooms, olives, quartered eggs, and halved tomatoes on top of the romaine in the large bowl, arranging ingredients so they are evenly distributed.

Balsamic Vinaigrette

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together while slowly streaming in the olive oil until the vinaigrette emulsifies and becomes slightly thickened. Taste and adjust seasoning (add more honey for sweetness, more mustard for tang).

If preparing ahead, cover and refrigerate. Bring to room temperature and re-whisk before using.

Serve

Just before serving, drizzle about 2–3 tablespoons of the balsamic vinaigrette over the assembled salad (or to taste). Toss gently to coat the ingredients evenly, taking care not to break the mozzarella or eggs.

Divide the salad among 2 plates (servings). Garnish with torn basil leaves and a light sprinkle of grated Parmesan if using. Serve immediately with extra vinaigrette on the side.