Heat a nonstick pan on medium, sauté mushrooms with drizzle of olive oil, salt, and pepper. Stirring occasionally until browned, about 5-8 minutes. Set aside when finished.

Grill eggplant strips on a hot pan or grill pan. Drizzle with olive oil and the tbsp of balsamic vinegar. Season with salt and pepper. Grill for 2-3 minutes on both sides. Set aside.

Cut pepperoni, salami, and provolone lengthwise into strips and then into bite-size pieces.

Layer salad in a big bowl starting with spring mix and half of everything: mushrooms, eggplant, roasted red peppers, onion, salami, pepperoni, provolone, cucumber, and croutons. Tear half the prosciutto and half of the mozzarella over the salad. Layer second half of ingredients.

In a mason jar, add balsamic vinegar, olive oil, salt, oregano, basil, and red pepper. Shake together and pour desired amount over salad.