Herby-y, Summery, Muffaletta Salad

Ingredients

• 1/2 cup smoked mozzarella, cut into 1/2” cubes (about 2 ounces / 60 g)
• 1/2 cup sopressata or similar nice Italian salume, cut into 1/2“ cubes (about 2 ounces ./ 60 g)
• 1/4 - 1/2 cup mixed pitted olives, chopped, 3 tablespoons brine reserved
• 1 cup corn kernels, steamed or raw
• 2 cups cherry tomatoes, halved (or regular tomatoes cut into bite-sized pieces, or a combination of both)
• 1/4 heaping cup feta, about 1 ounce / 28 grams (optional)
• 1/2 medium cucumber, peeled if necessary, and cut into medium chunks
• 1 small unripe peach, cut into chunks
• 2 teaspoons, or more or less to taste, each, of chopped chives, oregano, basil, and thyme (substitute dill for the basil, if you like) (set aside one teaspoon of them, mixed)
• 2 tablespoons finely chopped parsley
• 2 cups thinly sliced romaine lettuce (about half a medium head)
• A big handful or two of arugula, or use an equivalent amount of other lettuce if you prefer
• Salt and pepper to taste
• A couple handfuls of croutons (make you own, tearing the bread and baking for 5 - 10 minutes in a hot oven, for great results)
• FOR THE DRESSING
• 1 tablespoon reserved olive brine (or feta brine if you prefer)
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil or more, to taste