Wash and thoroughly dry your romaine lettuce, then chop it into bite-sized pieces and place it in a large mixing bowl.

Slice the deli turkey into strips, then cut them into bite-sized pieces.

Chop the pepperoni and dice the provolone cheese into similar-sized pieces.

Dice the bell peppers, cucumber, and tomatoes into roughly equal-sized chunks.

Thinly slice the red onion and soak it in ice water for 5 minutes if too sharp.

Drain the banana peppers well and slice them into rings or half-rings.

Combine the red wine vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper in a small jar with a tight-fitting lid and shake vigorously.

Add all the chopped vegetables, deli meats, and cheese to the bowl with the lettuce.

Pour the vinaigrette over the salad and toss everything together thoroughly using salad tongs or two large spoons.

Take a bite and taste for salt, acid, and flavor balance, adjusting as needed.

Serve immediately or refrigerate for up to 30 minutes before eating.