In a large bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, finely grated Parmesan, oregano, salt, pepper, red pepper flakes, and Dijon mustard until smooth and well combined. This creates the flavorful base that will coat all the salad components. Let the dressing sit for a minute to allow the flavors to begin melding together.

While the dressing rests, prepare your vegetables and proteins: shred the lettuce into thin 1/4-inch ribbons, slice the red onion into thin half-moons, dice the tomatoes into 1/2-inch pieces, cube the provolone into 1/4-inch pieces, cut the salami into 1/2-inch wide strips, and cut the turkey into bite-sized pieces. I like to prepare the pepperoncini as-is since they're already the perfect size and their brine adds great flavor. Having everything prepped and ready makes the final assembly quick and ensures even distribution of ingredients.

Add all the prepared vegetables, cheese, and meats to the bowl with the dressing from Step 1, starting with the heartier ingredients (onion, tomato, pepperoncini, provolone, salami, and turkey) first, then top with the shredded lettuce. Toss everything together gently but thoroughly until all components are evenly coated with the dressing and well distributed. I find it helpful to use two forks or salad tongs to toss—this prevents bruising the lettuce while ensuring every piece gets flavored.