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1
Stack the provolone slices and cut into quarters; do the same with the hard salami.
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2
For the roast beef, lay slices lengthwise and slice into thirds.
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3
In a bowl begin separating the pieces of provolone, salami, and roast beef so that later the vinaigrette will cover each piece well.
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4
In a colander, dump the green and black olives, roasted red bell peppers, and pepperoncinis and allow to drain.
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5
Slice the cherry tomatoes in half.
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6
In a large container, combine the vegetables, cheeses, and meats.
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7
In a separate bowl, mix the olive oil, white wine vinegar, mustard, garlic, black pepper and sea salt (measure to taste), oregano, basil, marjoram, and thyme (about 1/2 to 1 teaspoon of the last 4 spices) well and pour over the vegetable/cheese/meat, mixing as you pour to coat well.
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8
Refrigerate for several hours.
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9
To serve, choose a large platter and place a layer of green leaf lettuce across it to cover the bottom.
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10
With a slotted spoon, scoop the antipasto mixture evenly on top of the lettuce.
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11
You can also spoon some of the vinaigrette on top of the mixture.
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12
After the main antipasto ingredients are eaten, dont just toss the lettuce!
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13
Its now been marinating in the vinaigrette during the party and full of flavor for a great salad!
