Chop all your meats, cheese, and vegetables into roughly uniform, bite-sized pieces, about 1/2 inch to 3/4 inch in size. This ensures every forkful contains a balanced mix of ingredients.

In a small bowl or mason jar, combine the olive oil, red wine vinegar, mayonnaise, Dijon mustard, minced garlic, oregano, basil, salt, pepper, and red pepper flakes if using. Whisk vigorously or shake the jar until the dressing is completely emulsified and creamy.

Add the chopped romaine lettuce to your large mixing bowl first, creating a base layer. Make sure your lettuce is completely dry before adding it to the bowl.

Layer in all your chopped salami, pepperoni, ham, and provolone cheese over the lettuce. Distribute them as evenly as possible across the bowl rather than dumping them all in one spot.

Scatter the cherry tomatoes, red onion, banana peppers, black olives, and pepperoncini over the meat and cheese layer.

If you're including bread cubes, add them now before dressing the salad. Fresh bread works best because it will soften slightly as it absorbs the dressing.

Pour about three-quarters of your dressing over the entire salad and use tongs or clean hands to toss everything together thoroughly. Start with less dressing than you think you need because you can always add more. Taste a forkful and add the remaining dressing if needed, tossing again to incorporate.

Let the dressed salad sit for at least 10 minutes at room temperature before serving, or cover and refrigerate for up to 2 hours. This resting period allows the flavors to meld together and the bread to soak up some of that delicious dressing. Give it one more quick toss before serving to redistribute everything.