Chop about 4 cups of romaine lettuce into bite-sized pieces and add them to a large bowl.

Dice 1 medium English cucumber and halve a generous handful of cherry tomatoes. Thinly slice 1/4 of a red onion and add everything to the bowl.

In a small bowl, combine 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, kosher salt, and black pepper. Whisk until well blended.

Drizzle the dressing over the vegetables in the large bowl and toss gently for about 30 seconds until well coated.

Top the salad with chopped roasted red pepper, 4 ounces of sliced Genoa salami, and 1 cup of shredded mozzarella.

Serve immediately or store the undressed salad in the refrigerator for up to 2 days.