Chop artichoke hearts, roasted red peppers, and peppadews. Combine with olives and add ¼ cup of salad dressing. Marinate for a couple hours, two at least.
Then when ready to serve, arrange salami and prosciutto slices. Add some wild arugula to the side and add marinated vegetables and chopped cucumbers over greens.
Then drizzle some more salad dressing over salad and serve.
Recipe by Healing and Eating at https://www.healingandeating.com/2015/06/antipasto-salad.html