• 3-4 Cups romaine lettuce chopped
• 3-4 Cups leaf lettuce or iceberg, chopped
• 1 Pint cherry tomatoes halved
• 1 english cucumber halved and sliced
• 1 yellow bell pepper diced small
• ¼ Pound salami cut into strips
• ¼ Pound pepperoni cut into strips
• 8 Ounces bocconcini fresh baby mozzarella balls
• 4 Ounces provolone cheese cubed
• 14 Ounces chickpeas canned, drained and rinsed
• 14 Ounces black olives canned, drained and halved
• ¼ red onion thinly sliced
• 6 pepperoncini thinly sliced
• parmesan cheese shaved, as needed

For the Italian Dressing:

• ½ Cup olive oil
• ¼ Cup red wine vinegar
• 1 Teaspoon garlic minced
• ½ Teaspoon oregano dried
• ½ Teaspoon Dijon mustard
• ½ Teaspoon granulated sugar
• ½ Teaspoon salt
• ½ Teaspoon black pepper
• Pinch red pepper flakes crushed