1 (16 oz.) bag Italian or Asian baby greens
10 oz. Genoa or cooked salami, cubed
4 oz. mozzarella, cubed
1 cup black olives, pitted, chopped (optional)
3 ripe tomatoes, seeded and diced (or 1 can diced)
4 oz. store-bought roasted red peppers, chopped
1/2 cup Parmesan cheese, finely grated

Dressing:

1/2 cup Italian red wine vinaigrette
2 cloves of garlic, minced
sea salt and freshly ground pepper, to taste

In a large salad bowl, combine all ingredients except cheese. Toss gently with desired amount of vinaigrette; season with sea salt and freshly ground pepper, to taste. A few pinches of lemon pepper (optional) and a sprinkling of freshly chopped parsley and hot pepper flakes can be added for an extra zesty taste.