• 6 cups chopped romaine lettuce
• 1 – 15 oz can garbanzo beans, drained and rinsed
• 1/3 cup roasted red peppers, chopped
• 1/2 cup thinly sliced pepperoncini
• 1/2 cup kalamata olives, sliced in half
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup grilled artichoke hearts, chopped
• 1/2 cup diced English cucumber
• 1/3 cup thinly sliced red onion
• 4 oz soppressata or salami, diced
• 1/4 cup fresh basil leaves, sliced into ribbons
• 1/2 cup mozzarella balls, halved
• 1/4 cup shaved parmesan cheese
• salt and pepper to taste

Dressing

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dijon mustard
• 1 teaspoon dried oregano
• 1 large clove finely minced or pressed garlic
• 1 tablespoon lemon juice
• salt and pepper to taste