Wash the romaine and iceberg lettuce thoroughly. Spin or pat dry, then chop or tear into roughly 1–1.5 inch pieces. Place both lettuces in a large salad bowl and gently toss to combine.

Meats & cheese

Prepare meats and cheese

If pepperoni and salami slices are large, halve or quarter them so they are bite-size. Cube or tear the ham into 1/2-inch pieces. If using bocconcini, drain and halve; if using a larger mozzarella ball, dice into 1/2-inch pieces. Add all meats and mozzarella to the bowl with the greens and gently toss to distribute.

Vegetables & pickles

Prep vegetables

Halve the grape or cherry tomatoes. Pit and halve the olives if not already pitted. Drain and slice the banana peppers into rings. Add the tomatoes, olives, and banana peppers to the salad bowl and toss gently to combine with the greens and meats.

Dressing & finishing

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and lemon juice if using. Whisk vigorously (or shake in a lidded jar) until the dressing is emulsified and slightly thickened, about 20–30 seconds.

Dress the salad

Pour about two-thirds of the dressing over the salad and toss gently but thoroughly to coat all ingredients. Taste and add more dressing if desired. Adjust seasoning with additional salt or pepper to taste.

Garnish and serve

Sprinkle chopped basil or parsley and shaved Parmesan over the top if using. Serve immediately so the greens remain crisp. Offer remaining dressing on the side.