In a large glass bowl, add the chopped ingredients in any order: hard salami, provolone, celery, black olives, Sicilian olives, roasted red pepper, baby artichokes (whole), capers (whole).
Make the vinaigrette: In a mason jar, add the extra virgin olive oil, red wine vinegar, sea salt, oregano and sugar. Shake until is well-combined.
Pour the vinaigrette over the antipasto mixture and toss until is well coated.
Store the salad in individual jars or airtight containers.
Before eating, add any additional ingredients you love or just toss before eating to coat again with the vinaigrette.
Store in the fridge for up to five days.
