Ingredients

• 1 tablespoons Dijon mustard, grainy or smooth
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons oregano
• Salt and pepper to taste
• 3 to 4 small to medium zucchini, spiralized or sliced into long ribbons with a veggie peeler
• 1 English cucumber, spiralized or sliced into ribbons
• 1 small red onion, sliced
• 1/4 pound thick-cut salami, chopped
• 1/4 pound thick-cut provolone, chopped
• 2 roasted red peppers from a jar, chopped
• 1/4 cup pickled sliced banana peppers or pepperoncini
• 1/4 cup pitted black olives, chopped
• 10 to 12 basil leaves, chopped
• Handful parsley, chopped

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