Antipasto Platter

Stack the provolone slices and cut into quarters; do the same with the hard salami. For the roast beef, lay slices lengthwise and slice into thirds. In a bowl begin separating the pieces of provolone, salami, and roast beef so that later the vinaigrette will cover each piece well.

In a colander, dump the green and black olives, roasted red bell peppers, and pepperoncinis and allow to drain. Slice the cherry tomatoes in half. In a large container, combine the vegetables, cheeses, and meats.

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. Refrigerate for several hours.

To serve, choose a large platter and place a layer of green leaf lettuce across it to cover the bottom. With a slotted spoon, scoop the antipasto mixture evenly on top of the lettuce. You can also spoon some of the vinaigrette on top of the mixture. After the main antipasto ingredients are eaten, don’t just toss the lettuce! It’s now been marinating in the vinaigrette during the party and full of flavor for a great salad!