Salami, Tomato and Mozzarella Salad with Tangy Vinaigrette

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1/4 cup red wine vinegar

2 tablespoons Dijon mustard 

1 teaspoon dried oregano 

1 small clove garlic, minced 

1/2 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

6 ounces salami, cut into 1/4-inch-thick half-moons 

7 ounces mozzarella pearls (bocconcini or ciliegine), drained 

1 pint cherry tomatoes, cut in half 

Handful torn fresh basil leaves