In a large mixing bowl, toss together the bite-sized pieces of Genoa salami and sopressata. Add in the sharp provolone and fresh mozzarella. This base creates a hearty and satisfying foundation for your antipasto.

Next, fold in the diced tomatoes, chopped artichokes, and sliced roasted red peppers. These fresh ingredients enhance the dish’s color and flavor, offering a delicious contrast to the rich meats and cheeses. Don’t forget to add the pepperoncini; their mild heat provides an intriguing kick!

Gently incorporate the chopped Kalamata and green olives. Their briny flavor perfectly complements the other ingredients, elevating the overall taste profile. You can adjust the amount of olives based on your preference for saltiness.

Drizzle about one tablespoon of extra-virgin olive oil over the assembled mixture, followed by three tablespoons of red wine vinegar. These ingredients will tie everything together with a light tang and luscious finish. Season with freshly cracked black pepper to suit your taste.

Gently toss all the ingredients, ensuring even distribution of the oil and vinegar dressing. Cover the bowl with plastic wrap or a lid and store in the refrigerator for at least an hour. This resting time allows the flavors to meld beautifully.

Just before serving, add the torn basil leaves, folding them into the salad. This final touch of freshness elevates the dish, providing a lovely presentation and taste.