Wash the romaine lettuce thoroughly under cold water. Spin or pat dry and tear into bite-sized pieces until you have about 6 cups. Place the lettuce in a large salad bowl.

Prepare tomato

Core and dice one medium tomato to yield about 1 cup. If using cherry tomatoes, halve or quarter to equal the same volume. Add to the bowl with the lettuce.

Prepare olives

Slice or quarter pitted black olives until you have 1/2 cup. Add to the salad bowl.

Proteins & cheese

Prepare meats

Trim any excess fat from the ham and turkey if desired. Slice or cube enough ham and roast turkey to equal 1 cup each and add them evenly to the salad bowl.

Add cheese

Cube or shred 3/4 cup of cheddar or Swiss cheese and scatter over the salad.

Crunch & finish

Toast sunflower seeds

Heat a small dry skillet over medium heat. Add 3 tablespoons shelled sunflower seeds and toast, stirring constantly, for 2–4 minutes until fragrant and lightly golden. Remove from heat and let cool briefly. Sprinkle seeds over the salad.

Add herbs

If using parsley, chop 2 tablespoons and sprinkle over the salad for freshness and color.

Dressing

Make vinaigrette

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 small minced garlic clove. Season with 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously (or shake jar with lid) until emulsified into a smooth dressing.

Dress salad

Just before serving, pour the dressing over the salad (start with half, toss gently, and add more to taste). Toss thoroughly so lettuce and all components are evenly coated.

Serve

Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately so lettuce stays crisp.