Hungarian Village Antipasto Platter

Arrange the salad greens on your largest platter - this needs room to breathe.

Quarter the salami slices and scatter them over the greens like you're dealing cards.

Cut the mozzarella into proper bite-sized cubes - none of this tiny dice nonsense - and distribute evenly.

Drain and rinse the chickpeas thoroughly, then scatter them around the platter along with the olives.

Peel the cucumber and slice it thin - paper thin if you can manage it - and arrange the slices over everything.

Quarter the tomatoes and place them around the outer edge of the platter, then dot the pepperoncini at regular intervals for color.

In a small bowl, whisk together the lemon juice, balsamic vinegar, oregano, and minced garlic until combined.

While whisking steadily, drizzle in the olive oil in a thin stream until the dressing is properly emulsified. (This is not the time to rush - a broken vinaigrette helps no one)

Drizzle the dressing over the entire platter and serve immediately with good bread and maybe some wine.