Fresh and Easy Antipasto Salad (15-Minute No-Cook Recipe)

Ingredients

• 1/3 cup (80 ml) extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon black pepper
• 2 romaine hearts, chopped into 1-inch pieces
• 4 oz (115 g) dry salami, sliced into half-moons
• 3 oz (85 g) pepperoni, halved or quartered
• 8 oz (225 g) fresh mozzarella pearls, drained
• 4 oz (115 g) provolone, diced or sliced
• 1 pint (300 g) cherry tomatoes, halved
• 1 cup (170 g) marinated artichoke hearts, drained and chopped
• 3/4 cup (100 g) mixed olives, drained
• 1/2 cup (70 g) sliced pepperoncini, drained
• 1/2 cup (80 g) roasted red peppers, drained and sliced
• 1/4 cup (35 g) thinly sliced red onion
• 2 tablespoons chopped fresh parsley