Summer Antipasto

From Lydia Wlshin's The Perfect Pantry website.
Antipasto isn't an exact science; the more people you have, the more food you pile on the platter. Use your imagination and your painter's eye; combine colors and textures, and have plenty of good crusty bread on hand. Add meat and cheese, if you wish. This recipe -- more a method than a recipe -- is a pantry lover's dream. Serves 8-10.

Arrange on a platter, any way you wish, in a design or scattered as the base of the antipasto:

1 cup mesclun salad mix, or romaine lettuce
1-2 blood oranges or other seedless oranges, peeled and sliced crosswise
1 large red (sweet) pepper, cut into 1-inch chunks
1 large green pepper, cut into 1-inch chunks
2 large plum tomatoes (or other tomatoes, in season), cut into large chunks
1 large cucumber or English cuke, peeled, cut lengthwise,
then into half-rounds
3-4 radishes, cut into chunks
2 stalks celery, cut into 1-inch pieces1 sweet white onion, sliced into half-rounds
1 fennel bulb (anise), sliced thin (save the leafy tops for garnish)

Make piles here and there of:

1 16-oz can black pitted olives (large or colossal)
6-oz jar marinated artichoke hearts, drained and quartered
1 3-3/8 oz jar green Spanish olives with red pimientos
1 8-1/4 oz can whole beets
1 3-oz can Italian tuna in oil
1 small can cannellini beans, drained

Make vinaigrette by placing in a jar with a tight-fitting lid:

1/4 cup vinegar (red wine or balsamic)
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 cup extra-virgin olive oil

Shake the dressing until well-mixed, and pour over the antipasto.