1. Drain the Peppers

Place the roasted peppers in a colander and let loose liquid run off. Blot gently, slice into short strips, and measure two cups. Transfer to a large bowl.

This step keeps the measured dressing from being diluted by packing liquid. You do not need to dry the peppers completely; the goal is to remove excess moisture without damaging them.

2. Prepare the Olives and Artichokes

Drain both olive varieties and the artichokes. Check the olives for pits and halve any large pieces. Quarter the artichoke hearts into bite-sized sections.

Add them to the peppers, handling the artichokes carefully. Reserve any exceptionally tough outer pieces rather than forcing them into the salad.

3. Prepare the Remaining Vegetables

Drain and slice the pepperoncini, halve the tomatoes, and thinly slice the red onion. Add to the bowl. Keep the onion pieces small enough that one bite does not contain a large raw wedge.

If you prefer milder onion, rinse the slices briefly under cold water and dry thoroughly. This is optional; do not add wet onion directly from the rinse to the dressing.

4. Whisk the Dressing

Combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, Italian seasoning, oregano, crushed red pepper, and black pepper. Whisk until temporarily blended.

Hold back added salt initially. Olives, artichokes, pepperoncini, and Parmesan already contribute plenty. The mustard helps the oil and acid combine, but some separation during storage is normal.

5. Add Cheese and Optional Ingredients

Add drained mozzarella and Parmesan to the vegetable mixture. If using salami, sun-dried tomatoes, or capers, add them now in the stated batch quantities.

Use ready-to-eat cured meat appropriate for serving without cooking. A raw sausage product is not interchangeable with sliced salami or pepperoni intended to be eaten as packaged.

6. Dress Gradually

Pour about two-thirds of the dressing over the salad and fold gently with broad spoons. Add more as needed until the ingredients are evenly coated.

Depending on residual oil from the artichokes and peppers, you may prefer not to use every drop. Refrigerate unused fresh-garlic dressing promptly and use within the same short storage period as the salad. Do not leave it on the counter.

7. Fold in Herbs

Add parsley and basil, or reserve basil for serving if making the salad well ahead. Fold gently until evenly distributed. Taste a combined spoonful rather than tasting only an olive or only the dressing.

Add a small pinch of salt only if necessary. If the mixture needs brightness, try a few drops of vinegar or lemon juice before adding more oil or seasoning.

8. Chill

Cover and refrigerate at 40°F or below for thirty to sixty minutes. This gives the dressing time to mingle with the ingredients while keeping the vegetables and cheese fresh.

A short chill is enough for serving. A longer refrigerated rest is possible, but it does not guarantee better texture indefinitely. Tomatoes soften and herbs darken as the salad sits.

9. Toss and Serve

Stir gently before serving to redistribute the dressing. Add reserved basil and a little extra parsley if desired. Serve in a shallow bowl or on a platter with bread or crackers alongside.

If cold olive oil has thickened, allow the serving portion a brief few minutes to loosen and stir again. Keep the rest refrigerated rather than warming the whole batch for an extended period.