Rinse romaine and baby spinach thoroughly. Spin or pat dry with paper towels. Tear romaine into bite-sized pieces and combine with spinach in a large salad bowl (about 10–12 inch).

Prep vegetables

Halve cherry tomatoes. Peel, halve and thinly slice the cucumber crosswise; if cucumber is large, scoop seeds before slicing. Thinly slice red onion into half-moons and separate into rings. Add tomatoes, cucumber, and onion to the bowl with the greens.

Add provencal components

Drain and halve or slice kalamata olives if large; add to bowl. Slice roasted red peppers into strips and add. If using pepperoncini, slice into rounds and add a few for heat. Tear fresh basil and chop parsley; add herbs to the salad.

Add salami and cheese

If using salami/soppressata, stack slices, roll and cut into ribbons or bite-sized pieces, then toss into the salad. Sprinkle shaved or grated Parmesan over the top, reserving a small amount for serving.

Toss with dressing

When ready to serve, pour dressing over salad (start with roughly half, taste, and add more as needed) and gently toss with tongs until evenly coated. Taste and adjust salt/pepper if necessary. Transfer to serving bowl or plates and garnish with remaining Parmesan and a few whole basil leaves.

Dressing

Combine vinegar, Dijon mustard, and minced garlic in a small bowl or jar. Whisk or shake to emulsify briefly.

Slowly drizzle in extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until a smooth emulsion forms.

Stir in dried Italian seasoning, honey (if using), salt, and freshly ground black pepper. Taste and adjust: add more vinegar for tang, more oil for mellowness, or a pinch more salt if needed.

Let the dressing sit 5–10 minutes at room temperature to allow flavors to meld. If made ahead, refrigerate up to 3 days and bring to room temperature and re-emulsify before using.