Prepare the Dressing: In a blender, add ½ cup of olive oil, ¼ cup of red wine vinegar, and the reserved liquid from the marinated artichoke hearts and pepperoncini. Then, toss in 2 cloves of minced garlic, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried oregano. Blend on high until emulsified and creamy, about 30 seconds. Set aside.

Chop the Lettuce: Wash and dry 1 large head of romaine lettuce, then chop into bite-sized pieces. Place in a large mixing bowl.

Assemble the Salad: Layer ingredients over chopped romaine, starting with 1 cup of halved cherry tomatoes and 1 cup of mozzarella cheese pearls, followed by 4 ounces of soppressata or Genoa salami, 2 ounces of prosciutto, ½ cup of Kalamata olives, 1 cup of marinated artichoke hearts, and ½ cup of roasted red peppers.

Drizzle with Dressing: Drizzle the prepared dressing over the salad, just enough to lightly coat the ingredients.

Toss and Serve: Gently toss the salad to mix well. Serve immediately, either in individual bowls or on a platter.

Store Any Leftovers: If you have leftovers, store in an airtight container for up to three days, keeping the dressing separate.