1-Chop romaine: Chop romaine lettuce into bite-sized pieces and set aside.

2-Slice peppers: Slice fire-roasted red peppers into thin strips.

3-Halve artichokes: Halve artichoke hearts if they are large.

4-Halve tomatoes: Cut cherry tomatoes in half.

5-Drain thoroughly: Drain the peppers, mozzarella balls, artichokes, and olives thoroughly to prevent a watery salad.

6-Spread lettuce: Spread the chopped romaine across a large serving bowl or platter.

7-Arrange sections: Arrange each ingredient in its own section on top of the lettuce bed for presentation.

8-Drizzle vinaigrette: Drizzle the salad with homemade red wine vinaigrette.

9-Scatter basil: Tear fresh basil leaves by hand and scatter them over the top.

10-Chill salad: Refrigerate the assembled salad for at least 30 minutes to let flavors meld before serving.