Wash romaine thoroughly, dry in a salad spinner or with paper towels, then chop into 1/2- to 1-inch pieces to yield about 6 cups. Place in a large mixing bowl.

Prepare tomato

Core and seed the tomato if preferred, then dice into roughly 1/2-inch pieces. Add to the bowl with romaine.

Proteins & Cheese

Prep turkey and salami

Stack and roll the turkey slices and slice them into 1/4-inch ribbons or roughly 1/2-inch strips. Stack salami and cut into bite-sized strips or quartered pieces. Add both to the bowl.

Cube smoked gouda

Trim the smoked gouda and cut into 1/2-inch cubes. Add to the bowl with the other ingredients.

Vinaigrette (White Balsamic)

Emulsify dressing

In a small bowl or jar, combine 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove. Whisk or shake to combine. Slowly stream in 6 tbsp extra-virgin olive oil while whisking (or pour oil into jar and shake vigorously) until the dressing is emulsified. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust seasoning as desired.

Finish & Toss

Add aromatics

Thinly slice about 1/4 cup red onion into half-moons and add to the salad bowl along with 2 tbsp chopped fresh parsley.

Dress and season

Drizzle about half of the white balsamic vinaigrette over the salad (reserve extra to serve). Toss gently but thoroughly to coat all components. Taste and add remaining dressing as needed. Finish with a light drizzle (1 tsp) of olive oil, and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper if desired.

Serve

Transfer to a serving platter or divide among plates. Serve immediately so the romaine remains crisp. Leftover dressing can be refrigerated up to 5 days.