Italy's Ultimate Antipasto Salad

Ingredients

• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 lemon, juiced
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons Italian seasoning
• salt, to taste
• black pepper, to taste
• sugar, to taste, can substitute honey
• red chili flakes, to taste
• 1 large head romaine lettuce, washed and cut into large chunks
• 4 ounces Genoa salami, chopped
• 4 ounces pepperoni, sliced
• 4 ounces prosciutto, sliced
• 1 pint cherry tomatoes, halved
• 1 cup artichoke hearts, drained and quartered
• 1/2 cup black olives
• 1/2 cup green olives
• 2 tablespoons pepperoncini, chopped
• 8 ounces fresh mozzarella balls
• 4 ounces provolone cheese, cut into bite-sized cubes
• 2 tablespoons whole sweety drop red peppers, can substitute roasted red peppers
• fresh basil leaves, to taste