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Finely mince the shallot.
Core and dice the bell peppers.
Mince the parsley and basil.
Slice the tomatoes in half.
Roughly chop the pepperoni and chicken.
Drain the sundried tomato oil off the sundried tomatoes and set it aside. You want to save about 2 tbs of oil to add to the dressing.
Roughly chop the drained tomatoes and artichoke hearts.
Rinse and drain the beans and mozzarella balls.
Add the shallots, bell peppers, parsley, basil, cherry tomatoes, pepperoni, chicken, beans, and mozzarella to a big bowl.
In a small separate container, mix together the sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, and mustard. I love to use a milk frother to mix the dressing and make it super creamy and smooth.
Pour the dressing over the salad mixture and toss till everything is evenly coated in the dressing.