Wash and chop the iceberg or romaine lettuce into bite-sized pieces and place in a large salad bowl. Halve the cherry tomatoes, thinly slice the red onion and pepperoncini, and chop the salami and ham into strips.

In a mixing bowl, combine the light mayonnaise, red wine vinegar, olive oil, minced garlic, mustard, dried oregano, and a pinch of salt and pepper. Whisk vigorously for about 30 seconds until well blended.

Heat a non-stick skillet over medium heat and add the chopped salami. Cook for 1-2 minutes, stirring frequently until crispy and golden. Remove from the skillet and pat dry.

In the large bowl with the lettuce, gently add the halved cherry tomatoes, sliced onions, pepperoncini, diced salami, chopped ham, and shredded cheeses. Pour the creamy dressing over the top and toss everything together.

Sprinkle croutons over the top just before serving for added crunch. Serve immediately.