Antipasto Salad with Red Wine Vinaigrette

Ingredients

• 1 teaspoon dried oregano
• ¾ teaspoon Dijon mustard
• ¼ teaspoon salt
• ½ cup Extra Virgin Olive Oil
• 1 teaspoon minced garlic
• ¼ cup Red Wine Vinegar
• ½ teaspoon black pepper
• 1 cup grape tomatoes (halved)
• ¼ cup sliced red onion
• ½ cup bottled roasted red peppers (coarsely chopped and drained)
• 1 7-ounce jar pitted Kalamata olives, drained
• 1 ½ cups canned Artichoke hearts (drained)
• ½ cup Genoa salami (cut in matchsticks)
• ¼ cup pepperoni (cut in matchsticks)
• ½ cup diced Provolone cheese
• 5 pepperoncini chopped
• 2 cups chopped Romaine leaves