Wash and chop 4 cups of iceberg lettuce into bite-sized pieces and place in a large salad bowl.

Thinly slice half a red onion and chop ½ cup of banana peppers. Add these to the bowl along with 1 cup of halved grape tomatoes.

Slice ¾ cup of salami and ¾ cup of pepperoni into smaller pieces. If using turkey, chop approximately 1 cup.

Incorporate these into the bowl, adding 1 cup of diced provolone cheese and ¼ cup of grated Parmesan cheese. Stir gently.

In a separate bowl, combine ½ cup of mayonnaise, 2 tablespoons of red wine vinegar, and 2 tablespoons of banana pepper juice. Add ½ teaspoon of garlic powder, ½ teaspoon of oregano, salt, and black pepper.

Whisk until smooth and creamy.

Pour dressing over the salad mixture. Toss with tongs or a large spoon.

Let the salad rest for about 10 minutes to meld flavors before serving.