Mix Garlic (1 clove), Extra-Virgin Olive Oil (1/3 cup), Red Wine Vinegar (1/4 cup), Dried Oregano (1/2 teaspoon), and Crushed Red Pepper Flakes (1 pinch) in a large bowl.
Add Cubanelle Pepper (3), Red Onion (1), Artichoke Hearts Packed in Water (1 can), Fresh Mozzarella Cheese Ball (8 ounce) and Salami (4 ounce) and toss to coat; season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Let sit, tossing occasionally, for at least 15 minutes.
Sprinkle the zest of Lemon (1/2) over salad and add Fresh Basil Leaf (2 cup), toss to combine. Season with more Kosher Salt (to taste) and Ground Black Pepper (to taste) if needed.
Arrange Baby Arugula (4 cup) evenly on the platter or bowl. Top off with antipasto mix. Serve immediately.