Making the Vinaigrette:

1. Combine ingredients: In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, and Dijon mustard.
2. Add seasonings: Whisk in oregano, basil, salt, pepper, and red pepper flakes if using.
3. Taste and adjust: Add sugar if the dressing is too acidic. Let sit for 15 minutes to allow flavors to meld.

Preparing the Salad:

1. Prep lettuce: Wash, dry, and chop both romaine and iceberg lettuce into bite-sized pieces. Place in a large salad bowl.
2. Prepare proteins: Dice salami and pepperoni into small, uniform pieces.
3. Prepare cheese: Cut provolone and mozzarella into small cubes (about 1/4 inch).
4. Prep vegetables:
   • Halve cherry tomatoes
   • Finely dice red onion
   • Dice bell pepper
   • Slice pepperoncini
   • Chop sun-dried tomatoes
   • Halve olives if they’re large
5. Chop herbs: Finely chop fresh basil, oregano, and parsley.

Assembly:

1. Layer ingredients: Add all prepared ingredients to the bowl with lettuce in this order:
   • Diced meats
   • Diced cheeses
   • Cherry tomatoes
   • Bell pepper
   • Red onion
   • Olives
   • Pepperoncini
   • Sun-dried tomatoes
2. Add herbs: Sprinkle fresh herbs over the top.
3. Dress the salad: Pour the vinaigrette over the salad.
4. Toss and serve: Using salad tongs or large spoons, toss everything together until well coated. Serve immediately.