1 head of Romaine lettuce, cut into bite-sized pieces
8 ounces Genoa salami, sliced
8 ounces pepperoni, sliced
8 ounces prosciutto, rolled up
4 ounces sharp provolone cheese, cut into bite-size pieces
4 ounces fresh mozzarella cheese, cut into bite-size pieces
2 Roma tomatoes, sliced or cut into wedges
1/2 cup Kalamata olives
1/4 cup green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine or balsamic vinegar
Salt and pepper to taste
Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes, olives, and peppers over top. Sprinkle with grated Parmeasan cheese. Salt and pepper to taste. Drizzle with olive oil and vinegar.
Experiment with your favorite Italian meats and cheeses.
Add a can of artichokes and/or a jar of roasted red peppers.