Combine all ingredients in a small bowl and whisk until creamy and smooth. Season to taste with more salt and pepper if needed. We do this first so the flavors have some time to blend together while we make the salad.
For the Salad:
Cut the romaine lettuce in half lengthwise, and set aside. Remove the stem and seeds from the orange bell pepper, and cut the pepper into quarters. Cut the red onion into 1/2″ thick rings.
Heat a grill pan over medium-high heat. Drizzle the cut side of the romaine lettuce with avocado or olive oil and sprinkle generously with salt. Grill the romaine for 2-4 minutes per side until char marks appear. Transfer to a cutting board.
Drizzle the same grill pan with another tablespoon of oil. Grill the quartered bell pepper, onion rings, and quartered artichoke hearts for 4-5 minutes per side until softened and charred. Transfer to the cutting board with the romaine lettuce and allow to cool for a few minutes.
Cut the stem end off of the lettuce, then chop the leaves into small, bite-sized pieces. Dice the orange bell pepper, onion rings, and artichoke hearts into roughly the same size pieces (ideally 1/2″ in size).
Drizzle half of the dressing into the bottom of a large mixing bowl. Transfer the chopped romaine, bell pepper, onion, and artichokes to the bowl, followed by the diced Pepperoni, Toscano, Sopressata, and quartered cherry tomatoes. Toss to combine.
Add the remaining dressing, crumbled feta, chopped basil, and half of the crumbled pita chips. Toss to combine a final time.
Serve with additional crumbled pita chips on top, and enjoy!