2 cups mesclun salad mix
1/4 cup roasted red pepper strips
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
5 oil-cured black olives, such as kalamata or Gaeta, pitted
3 pepperoncini pickled peppers
2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)
1-ounce thinly sliced prosciutto