In a medium saucepan, heat the canola oil over medium. Add the shallot and garlic and cook until soft, 2 to 3 minutes. Add the salami and cook until the oil releases, 3 to 4 minutes (reduce the heat if the shallot begins to brown). Add the stock and pepper; increase the heat and bring to a gentle boil. Reduce the heat and simmer, stirring occasionally, until the salami softens and only a few tablespoonfuls of liquid remain, about 30 minutes. Let cool 5 minutes.
Transfer the mixture to a food processor; puree 2 minutes. Add the vinegar and salt; puree 1 minute more. With the processor running, gradually add the EVOO. Transfer the vinaigrette to a bowl; cover and chill.
Heat a grill or grill pan over medium-high. In a medium bowl, toss the zucchini, eggplant, EVOO and salt. Cook the vegetables, turning once, until tender, 2 to 3 minutes per side. Let cool.
Transfer the zucchini and eggplant to a large bowl; toss with the tomatoes, cucumber, onion, olives, capers, mint, oregano and 1/2 cup vinaigrette. (Refrigerate the remaining dressing.) Divide the salad among plates. Top with the feta, salami pieces and pepperoncini; serve with the grilled bread.