Antipasto Salad with Red Wine Vinaigrette

INGREDIENTS

1/4 cup

Pompeian Red Wine Vinegar

1 tsp

dried oregano

3/4 tsp

Dijon mustard

1 tsp

minced garlic

1/2 tsp

black pepper

1/4 tsp

salt

1/2 cup

Extra Virgin Olive Oil

1/2 cup

bottled roasted red peppers, coarsely chopped and drained

jar pitted Kalamata olives, drained

1 1/2 cups

canned, chopped artichoke hearts, drained

1/4 cup

sliced red onion

1/2 cup

Genoa salami, cut in matchsticks

1/4 cup

pepperoni, cut in matchsticks

1/2 cup

Provolone cheese, cut in matchsticks

1 cup

grape tomatoes, halved

Romaine leaves for serving