1 medium tomato, finely chopped (about 1 1/2 c.)

1/4 lb. hot soppressata, chopped

1/4 lb. prosciutto, chopped

1/2 c. finely chopped extra-sharp provolone (about 4 oz.)

1/2 c. finely chopped uncured Genoa salami (about 4 oz.)

1/2 c. sliced banana peppers, plus 1 tbsp. brine

1/4 c. finely chopped pepperoni (from a [4-oz.] log)

1/4 c. finely chopped white onion

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 c. mayonnaise

2 c. packed thinly sliced romaine or iceberg lettuce

Bread bowl or crostini, for serving

In a large bowl, toss tomato, soppressata, prosciutto, provolone, salami, banana peppers, pepperoni, onion, basil, and oregano until combined. Add mayonnaise and pepper brine and stir until combined.

Just before serving, fold in lettuce. Serve in a bread bowl or with crostini alongside.

*adapted from https://www.delish.com/