Dressing:
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
1/3 cup olive oil

Salad:
3 cups chopped Romaine lettuce
6 slices Provolone cheese, sliced thin and chopped
¼ cup chopped roasted red pepper
3 tablespoons pepperoncini, chopped
¼ cup pitted Kalamata olives
3 ounces sliced and chopped salami
3 tablespoons chopped basil
1 small red onion, chopped