Rinse romaine and arugula under cold water. Spin in a salad spinner or pat dry with clean towels until mostly dry. Tear romaine into bite-sized pieces.

Halve the cherry tomatoes, peel/seed and slice the cucumber into 1/4" rounds, thinly slice the red onion, drain and slice the roasted red peppers and quarter the jarred artichoke hearts. Pit and halve the kalamata olives if not already pitted.

Slice pepperoncini into rings and cut pepperoni or salami into thin strips. Tear or dice the fresh mozzarella. Place prepared vegetables and add-ins in a large salad bowl, keeping items loosely arranged for presentation.

Make Italian Dressing

In a medium bowl or jar combine red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, black pepper and red pepper flakes (if using). Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking vigorously to form an emulsion. Alternatively, close the jar and shake vigorously until dressing is emulsified. Taste and adjust seasoning — add more salt, vinegar or honey as needed.

Assemble Salad

Pour the dressing over the salad bowl evenly — start with about 3/4 of the dressing, tossing gently with salad tongs to coat all ingredients. Add more dressing to taste; you likely will not need all of it.

Add torn basil, toasted pine nuts or walnuts (if using), and gently fold in the mozzarella and shaved parmesan. Reserve a few basil leaves and a light sprinkle of parmesan for garnish.

Taste and adjust final seasoning with salt and pepper if needed. If serving immediately, transfer to a serving platter or leave in the bowl. For best texture, serve within 15 minutes of dressing to avoid soggy greens.

Serve

Scatter reserved basil and a final dusting of parmesan over the top. Serve with crusty Italian bread or as a side to grilled meats.