While I very much liked the concept and the taste of this antipasto-type salad, I felt it was too heavy on the meats, cheeses and oils. I halved the amounts of meat and cheese (I also preferred hard salami). I used artichoke hearts instead of mushrooms, although you could use both. I liked the idea of having more vegetables, and less meat and cheese. I also whisked the oil, garlic and oregano separately, with a bit of red wine vinegar. That way, the salad could be dressed as light or heavy as you would like. I also made sure that the peppers were drained very well, as that may have added too much liquid. It is very tasty, and I would make it again.
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While I very much liked the concept and the taste of this antipasto-type salad, I felt it was...