Antipasto Platter

There are links upon links that turn up when you search for "antipasto platter" on the internet -- each one different. So, I looked them over and decided to wing it on my own. and then add my own version to the links upon links already out there. ;)

Ingredients:
8 ounces perle mozzarella
8 ounces sliced provolone
6 ounces sliced roast beef
6 ounces sliced hard salami
7 ounce jar pimento stuffed green olives
6 ounce can large black olives
8 ounce jar roasted red bell peppers
8 ounces cherry tomatoes
12 ounce jar pepperoncinis
green leaf lettuce leaves

Vinaigrette Ingredients: 
2/3 cup olive oil
1/3 cup white wine vinegar
1 tablespoon dijon mustard
1 garlic clove, chopped
sea salt and pepper to taste
about 1/2 to 1 teaspoon each of the following dried herbs:
    oregano
    marjoram
    basil
    thyme

Directions:
Stack the provolone and cut into quarters; do the same with the hard salami. For the roast beef, lay 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 all the vinaigrette ingredients 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 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!