Step 1: In a very large bowl, combine the finely chopped iceberg lettuce, thinly sliced red onion, bell pepper, halved cherry tomatoes, and sliced pepperoncini. Add the chopped Genoa salami, pepperoni, and cubed or shredded provolone cheese to the bowl.
Step 2: In a separate medium bowl, whisk together the mayonnaise, red wine vinegar, olive oil, minced garlic, dried oregano, and red pepper flakes (if using). Season generously with salt and black pepper. Whisk until the dressing is smooth and well combined.
Step 3: Pour about two-thirds of the prepared dressing over the salad ingredients in the large bowl. You can add more later if desired, but it's best not to overdress at first.
Step 4: Using large tongs or your clean hands, gently but thoroughly toss all the ingredients together. Ensure the dressing evenly coats all the vegetables, meats, and cheese. Continue tossing until everything is well combined and coated.
Step 5: For optimal flavor and texture, cover the bowl and refrigerate the grinder salad for at least 15-20 minutes. This chilling time allows the flavors to meld and the ingredients to absorb some of the tangy dressing.
Step 6: Before serving, give the salad another quick toss. Taste and add more dressing, salt, or pepper if needed.
Step 7: Serve the Ultimate Tangy Grinder Salad immediately as a side dish, a light lunch, or scoop it into toasted sub rolls for a classic grinder sandwich experience.