Artichoke Oregano Antipasti

ingredients

1 pint sweet grape or cherry tomatoes

1/4 cup fresh oregano leaves, chopped OR 4 tsp dried oregano

1/4 cup Pompeian Robust Extra Virgin Olive Oil

1/4 teaspoon dried pepper flakes

10 large Bibb lettuce leaves, optional

12 jarred, pitted Kalamata olives

12 small jarred pepperoncini peppers

14-ounce can quartered artichoke hearts, drained

16-ounce can garbanzo beans, rinsed and drained

3 ounces fresh mozzarella, cut into 1/2-inch cubes, optional

3 Tablespoons Pompeian Organic Red Wine Vinegar