Italian Subs - Restaurant Style

1 head red leaf lettuce

rinsed and torn

2 medium fresh tomatoes

chopped

1 medium red onion

chopped

6 tablespoons olive oil

2 tablespoons white wine vinegar

2 tablespoons chopped fresh parsley

2 cloves garlic

chopped

1 teaspoon dried basil

¼ teaspoon red pepper flakes

1 pinch dried oregano

½ pound sliced Capacola sausage

½ pound thinly sliced Genoa salami

¼ pound thinly sliced prosciutto

½ pound sliced provolone cheese

4 submarine rolls

split

1 cup dill pickle slices