1. Drain the olives

Place the olives in a sieve or colander and let excess liquid run off. Halve large pieces and check for pits.

If one variety is extremely salty, a brief rinse is an optional taste adjustment, followed by thorough draining. Do not rinse every ingredient automatically, because that also removes some of its intended flavor.

2. Prepare the artichokes and peppers

Drain the artichokes and roasted peppers separately. Cut artichokes into comfortable bite-sized pieces and peppers into short strips.

Blot excess liquid gently. Keep pieces intact rather than squeezing aggressively.

3. Prepare the fresh ingredients

Wash the cherry tomatoes and parsley. Dry them, halve the tomatoes, and chop the parsley.

Thinly slice the onion, drain the mozzarella, and dice the salami. Drain the optional pepperoncini as well.

Keep the cheese and meat refrigerated if preparation will be interrupted. There is no benefit to leaving all the ingredients on the counter while working on other dishes.

4. Whisk the dressing

Combine olive oil, red wine vinegar, garlic, Dijon, Italian seasoning, oregano, black pepper, and optional red pepper flakes. Whisk until blended.

Leave the salt out initially. The mustard helps the oil and vinegar mix, but the dressing may separate as it stands; that is normal and can be corrected with another whisk.

If using a jar, close the lid securely and shake briefly. Use promptly or refrigerate; fresh garlic in oil is not a room-temperature storage preparation.

5. Combine the salad components

Add the olives, artichokes, peppers, mozzarella, tomatoes, salami, onion, parsley, and optional pepperoncini to the large bowl.

Toss once gently before dressing so the larger pieces are distributed. Avoid repeatedly pressing the tomatoes or cheese against the sides.

6. Add dressing gradually

Start with about two-thirds of the dressing and toss gently. Assess whether the ingredients are coated before adding the remainder.

The original quantity may all be useful, but product moisture and personal preference differ. A large pool of dressing is not necessary for good flavor.

Taste a representative bite containing both briny and mild ingredients. Add salt only if needed, and use the remaining dressing if the salad needs more coating or tang.

7. Chill for flavor

Cover and refrigerate for at least thirty minutes. A few hours can deepen the flavor, but the fresh tomatoes and mozzarella will gradually take on dressing and release moisture.

If preparing further ahead, consider holding those two ingredients separately until closer to serving.

8. Toss and serve

Give the salad a gentle toss to redistribute dressing from the bottom. Add a little fresh parsley if desired.

Olive oil can turn cloudy or firm under refrigeration. Let only the portion being served stand briefly at room temperature until the dressing loosens, then toss. Do not invent a special refrigerator serving area or warm the entire batch for a prolonged period.

Serve in a shallow bowl with a spoon that can lift a balanced mix of ingredients. Keep the remaining salad refrigerated.