Sicilian-Style Antipasto Salad

Ingredients

• 1/2 cup Extra virgin olive oil
• 1/4 cup Red wine vinegar
• 1 tbsp Dijon mustard
• 2 tsp Dried oregano, plus more as needed to taste
• 1 head Iceberg lettuce, washed, core removed, & roughly chopped
• 3 oz Soppressata, Diced or cubed, plus more as needed
• 1 cup Fresh Mozzarella Ciliegine, liquid drained, plus more as needed
• 1 cup Provolone cheese, (approximately 1/4 pound) diced into small cubes, plus more as needed
• 4.6 oz Quartered marinated artichoke hearts, drained of all liquid
• 1 cup Whole roasted piquillo peppers, chopped or sliced, plus more as needed
• 1 cup Genoa salami, cubed or diced, plus more as needed
• 1 cup Pitted Castelvetrano olives, drained of any liquid, plus more as needed
• 1 cup Whole pepperoncinis, drained of any liquid plus more as needed
• 1 cup Italian Mix Giardiniera, Mild, drained of all juice, plus more as needed
• 1 cup Fresh basil leaves, loosely packed and hand torn to garnish