Insalata di Riso

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Dressing:

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar 

1 teaspoon kosher salt 

1 teaspoon dried oregano 

Salad:

4 cups cooked long-grain white or brown rice

1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups) 

1/3 pound provolone cheese, diced (about 1 cup) 

3 jarred roasted red peppers, diced (about 1 cup) 

1 cup frozen peas, thawed 

1 cup chopped pitted kalamata olives 

1 teaspoon kosher salt 

1 bulb fennel, diced small 

One 6.7-ounce jar oil-packed tuna, drained, optional

1/2 cup chopped fresh basil, optional 

4 hard-boiled eggs, peeled and quartered, optional