• 4 cups romaine lettuce, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup pepperoncini peppers, sliced
• 1/2 cup black olives, pitted and sliced
• 1 cup mozzarella cheese balls (bocconcini), halved
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup cooked salami or pepperoni, diced (optional but highly recommended)
• 1/4 cup fresh basil leaves, torn
• For the dressing:
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (optional)

If you’re looking for substitutions, feel free to swap romaine for crisp iceberg or peppery arugula. If mozzarella isn’t your favorite, cubed provolone or even feta can work beautifully. And for a vegetarian version, simply skip the salami—Mama Lou would always say the salad shines brightest when the ingredients are fresh and thoughtfully combined.