Marinated Mushroom Salad

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1/4 cup fresh lemon juice, plus 1 tablespoon

1 teaspoon freshly grated black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

3/4 cup extra-virgin olive oil, plus 1 tablespoon

2 pounds white button mushrooms, wiped clean, stemmed and quartered

1 pint cherry tomatoes

1 head romaine lettuce, chiffonade

1 pint bocconcini

1/2 pound hard salami, cut into 1/2 inch cubes

2 teaspoons salt

2 teaspoons minced garlic