Everything Antipasto Salad
3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp  
1/2 teaspoon dried oregano  
3 tablespoons extra-virgin olive oil  
Kosher salt and freshly ground black pepper  
1 romaine heart, chopped (about 4 cups)
6 salami slices  
6 pieces soppressata, cut into batons  
4 thin slices prosciutto, loosely rolled to resemble flowers  
1/4 cup sliced roasted red peppers  
8 grape tomatoes, halved  
2 marinated artichoke hearts, drained and quartered  
8 whole pitted black olives  
8 whole pitted green nocellara or Cerignola olives  
8 small mozzarella balls (bocconcini)  
6 fresh basil leaves  
Balsamic glaze, for drizzling  
Instructions:
For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.
