Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.

Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.

Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.