Pit the olives if not already pitted and roughly chop them into bite-sized pieces. Place chopped olives in a large mixing bowl. Slice pepperoncini into thin rings (discard seeds for less heat) and add to the bowl. Chop roasted red peppers and sun-dried tomatoes into similar-size pieces and add. Quarter the marinated artichoke hearts and fold in. Add the thinly sliced celery, finely diced red onion, rinsed capers, chopped parsley, and lemon zest to the bowl. Toss gently to combine.

Dressing

Make the dressing

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, crushed red pepper flakes, salt, and black pepper. Whisk vigorously or shake in a sealed jar until fully emulsified and slightly thickened.

Taste and adjust

Taste the dressing and adjust seasoning as needed — add more lemon or vinegar for brightness, a pinch more salt if muted, or a touch more honey (optional) if you want to balance acidity.

Assemble & Serve

Pour about two-thirds of the dressing over the olive mixture and toss thoroughly so every component is coated. Let the salad sit at room temperature for at least 20–30 minutes to allow the flavors to meld; toss once or twice during this resting period. If the salad seems dry after resting, add remaining dressing a tablespoon at a time.

Just before serving, taste and adjust salt and pepper. If using, sprinkle crumbled feta or shaved pecorino over the top and gently fold once. Serve the olive salad with toasted rustic bread or crostini to scoop, or chill up to 24 hours in the refrigerator for a colder, more marinated result (bring back to room temperature 20 minutes before serving).