1 (6-ounce) jar
roasted red peppers, drained and chopped
4 ounces
salami and/or pepperoni, cut into thin strips
¾ cup
pitted mixed olives, halved
½ cup
pepperoncini, thinly sliced
¼
small red onion, thinly sliced
15
fresh basil leaves, ribboned, for serving, cut into ribbons, for serving
Creamy Parmesan Lemon Dressing
½ cup
mayonnaise
2 tablespoons
fresh lemon juice (from 1 lemon), plus more as needed
1 tablespoon
extra-virgin olive oil
⅓ cup
freshly grated Parmesan cheese
2
garlic cloves, minced
1 teaspoon
Dijon mustard
1 teaspoon
Italian seasoning
½ teaspoon
garlic powder
¼ teaspoon
onion powder
Kosher salt
Freshly cracked black pepper
Method
Make the dressing. In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Parmesan, garlic, mustard, Italian seasoning, garlic powder, and onion powder. Season with salt and pepper to taste. Whisk together to combine well.
Assemble the salad. In a large serving bowl, combine the romaine, artichoke hearts, mozzarella, red peppers, salami, olives, pepperoncini, and red onion. Toss to mix.
Drizzle the desired amount of dressing over the salad and toss to coat. Garnish with fresh basil and serve.