Rinse the cherry tomatoes, broccoli, carrots, and celery under cold water. Trim the carrot ends and peel if desired; cut carrots into thin batons (matchsticks) about 3 inches long. Trim celery and cut into similar-length sticks. Cut broccoli into bite-sized florets. Pat everything dry with a towel.

Assemble Charcuterie

Arrange meats

On a large serving board or platter, arrange the prosciutto, salami, and pepperoni in groups. For prosciutto, fold each slice loosely into ribbons or roll gently to create height. Fan the salami slices and overlap pepperoni in a neat stack so guests can pick easily.

Prepare Vegetables

Group and season veggies

Place carrot batons, celery sticks, broccoli florets, and cherry tomatoes into separate small piles or bowls on the board. Sprinkle the broccoli and carrot batons with a pinch (about 1/4 tsp) of sea salt to enhance flavor.

Make Dressing

Whisk vinaigrette

In a small bowl or jar combine the extra-virgin olive oil (2 tbs), red wine vinegar (1 tbs), Dijon mustard (1 tsp), honey (1 tsp), sea salt (1 tsp), black pepper (1/2 tsp), and red pepper flakes (1/4 tsp). Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust salt, honey, or vinegar to preference.

Finish & Serve

Dress and garnish

Lightly drizzle half of the vinaigrette over the grouped vegetables (reserve remaining vinaigrette for guests to add). Scatter fresh basil leaves across the board if using and add parmesan shavings over the meats and some vegetables. Place toasted baguette slices or crackers along the edge of the board.

Serve

Provide small serving forks or toothpicks. Encourage guests to take a mix of cured meats with raw vegetables and bread/cracker, adding extra vinaigrette to taste. Leftover dressing can be served alongside in a small bowl.