Everything Antipasto Salad

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Dressing:

3 tablespoons white balsamic vinegar

1/2 small clove garlic, grated with a rasp 

1/2 teaspoon dried oregano 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salad:

1 romaine heart, chopped (about 4 cups)

6 salami slices 

6 pieces soppressata, cut into batons 

4 thin slices prosciutto, loosely rolled to resemble flowers 

1/4 cup sliced roasted red peppers 

8 grape tomatoes, halved 

2 marinated artichoke hearts, drained and quartered 

8 whole pitted black olives 

8 whole pitted green nocellara or Cerignola olives 

8 small mozzarella balls (bocconcini) 

6 fresh basil leaves 

Balsamic glaze, for drizzling