A hearty tumble of crisp romaine forms the base here, layered with salami, pepperoni, and cubes of provolone for that classic deli-counter flavor. Tangy artichoke hearts, briny Kalamata olives, sweet roasted red peppers, and a kick of pepperoncini keep every bite interesting, while thin ribbons of red onion and juicy cherry tomatoes add color and crunch. The dressing comes together fast with red wine vinegar, oregano, garlic powder, and a touch of Dijon, whisked with olive oil until glossy and thick enough to cling to every ingredient. A scatter of fresh parsley finishes the platter with a little brightness right before serving. It's a big, colorful, no-cook option that comes together in minutes and makes a satisfying lunch or party spread, and it's a genuinely solid pick for a gluten free table.
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In a small bowl, whisk together the red wine vinegar, dried oregano, garlic powder, Dijon mustard, salt, and black pepper until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
Add the chopped romaine to a large mixing bowl. Scatter the salami, pepperoni, provolone, artichoke hearts, cherry tomatoes, Kalamata olives, pepperoncini, roasted red peppers, and red onion evenly over the top.
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