Start by slicing your capicola and mortadella into thin pieces, then stack them and cut into bite-sized chunks.

Cut your provolone into small cubes about the same size as your meat pieces.

Chop your lettuce roughly, dice your tomatoes and let them sit in a small strainer for a minute to release excess liquid.

Dice your roasted red peppers into bite-sized pieces and chop your pepperoncini peppers finely.

Cut your red onion half into thin slices, then chop those slices into small dice.

In a small bowl or measuring cup, whisk together your olive oil, red wine vinegar, Italian seasoning, and garlic powder until combined.

Add your chopped lettuce, meats, and cheese to a large mixing bowl.

Now add your tomatoes, roasted red peppers, drained pepperoncini, and red onion to the bowl.

Pour your dressing over the chopped ingredients and toss gently until everything is coated evenly.

Add your fresh basil at the very end and do one final gentle toss.