1-First Step: Prep all the ingredients Start by washing and drying the romaine really well. Dry leaves matter here because extra water can make the dressing slide off and thin out the flavor. Chop the romaine into bite-size pieces and place it in a large serving bowl. Next, drain the artichoke hearts so they do not add too much moisture. Chop the roasted red peppers if needed, cut the Genoa salami into bite-sized pieces, and dice the provolone into small cubes. If your mozzarella pearls are large, you can leave them whole or cut them in half for easier bites. Slice the cherry tomatoes in half and get the olives ready. Once everything is prepped, the assembly goes fast.

2-Second Step: Build the salad base Add the chopped romaine to a large bowl first. Then layer in the green olives, black olives, cherry tomatoes, mini pepperoni, roasted red peppers, Genoa salami, mozzarella pearls, artichoke hearts, and provolone. This order helps distribute the ingredients evenly so every scoop has a little of everything.

3-Third Step: Mix the lemon dressing In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, and 1 teaspoon Italian seasoning. Whisk until the dressing looks smooth and lightly blended. If you have the time, taste it before pouring. You may want a little more lemon juice if you like a tangier bite.

4-Fourth Step: Toss the salad gently Pour the dressing over the salad right before serving. Toss gently so the lettuce does not get bruised and the cheese stays in good shape. A light toss is enough to coat everything without crushing the ingredients. You want the dressing to cling to the leaves and meats, not pool at the bottom of the bowl.

5-Final Step: Serve immediately This salad tastes best right after it is dressed. Serve it right away while the romaine is crisp and the flavors are bright. If you want to turn it into more of a full meal, add grilled chicken on top or serve it alongside warm bread. It also makes a great starter before a pasta dinner or a simple grilled main dish.