Tweaking a salad of sorts- input would be appreciated!

[luvs]

i'm making this salad. i'm combining, so far, diced seedless cuke, peeled; diced tomato, 2 kinds/colors on those; cheese, (i'm debating feta purchased in a brine, then crumbled, or a sharp provolone, cubed), i've already gotten a hunk of salami for cutting into chunks. then i'm adding both drained, sliced jarred olives & kalamatas, whole. then olive oil, bottled oregano, a chiffonade of basil. crusty hunks of bread as an accompaninant. i'm debating adding an acid- vinegar (uncertain of the type yet, i own several kinds, or citrus juice/zest.) this is if the salad is too salty.
input would be very appreciated. additional ingredients, critiqueing, suggestions, ingredients i ought eliminate. thanks!
-luvs

 

[Alix]

Sounds like my Greek salad with the addition of salami. YUM!

My dressing is merely EVOO, lemon juice, pepper (LOTS), and oregano.

I like the basil idea but I think you need some lemon to pick up all the flavors in there.

Oh, and I think the provolone might be a bit overpowered. I'd stick with feta myself.

 

[CharlieD]

I'd go with feta, and some balsamick vinegar if you have would be nice, some fresh ground black pepper or my own preference is hot paprika or cayene pepper ( i do not like black pepper).
Oh, you see I did not even read Alix's post, but we both agreed on feta.

 

[luvs]

thanks, alix! i was figuring this is a salad that's got salad-relatives.
i found a jar of artichoke hearts i'm gonna drain & add.
so i'll nix the provolone. i am favoring the feta, too, rather than that.
citrus is, i agree, an ingredient i ought add.
i was considering taking my leftovers & minceing them in a tapenade-type item & a sammich or cracker component.
charlie, i just read your post, thanks! feta is gonna be the cheese, especially after suggestions from yins guys. & i pepper is an ingredient that is a great add-in for many recipes, i'll ofter apply that.