Combine the Genoa and sopressata. provolone, mozzarella, tomatoes, olives,red peppers and artichokes in a bowl. Mix gently.
Add in the olive oil and the balsamic vinegar,mixing throughout the meat/vegetables until coated.
Toss the mixture with the garlic croutons then place into a large bowl. Cover and refrigerate for 2-3 hours, letting the bread soften a bit.
When you are ready to serve, tear the fresh basil leaves into bite-sized pieces and gently mix them into the salad.
Serve with the Italian dressing option on the side if desired, letting everyone drizzle the dressing on each individual salad, once they take a plate, or eat as is. Salt and pepper to individual taste.