Chop the romaine and iceberg lettuce into bite-sized pieces and mix in a large bowl.

Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, diced green bell pepper, banana pepper rings, and black olives.

Incorporate cubed provolone cheese, chopped salami, ham, and pepperoni into the salad.

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.

Pour the dressing over the salad and gently toss to combine.

Refrigerate the salad for about 15 minutes before serving.