• 3 cups romaine lettuce, chopped
• 12 ounces jarred artichoke hearts, quartered
• 1 cup mixed olives, halved
• 1 pint cherry tomatoes, halved
• 1/2 pound salami, thinly sliced
• 1/2 cup pepperoncini, drained and sliced
• 4 ounces sliced pepperoni
• 1/4 cup jarred roasted red peppers, chopped
• 1/4 red onion, thinly sliced
• 8 ounces fresh mini mozzarella balls, optional

For the dressing:

• 1/4 cup olive oil
• 1 tablespoon red wine or white wine vinegar
• 1 teaspoon Italian seasoning