Ingredients:

  • 1 large head Iceberg lettuce (cored and chopped into 1-inch squares)
  • 1 small head Radicchio (quartered, cored, and sliced into thin ribbons)
  • 1 can (15 oz) Chickpeas (rinsed and drained)
  • 0.5 cup Red onion (thinly sliced into half-moons)
  • 1 pint Cherry tomatoes (halved)
  • 0.5 lb Provolone cheese (sliced into 1/4-inch ribbons)
  • 0.25 lb Genoa salami (sliced into thin strips)
  • 0.5 cup Pepperoncini (stemmed and sliced)
  • 0.5 cup Pitted Kalamata or Castelvetrano olives (halved)
  • 2 cloves Garlic (finely grated or pressed into a pulp)
  • 2 tbsp Dried oregano
  • 0.5 cup Red wine vinegar
  • 1 cup Extra virgin olive oil
  • 1 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 1 pinch Red pepper flakes

Instructions:

  1. Grate the garlic using a microplane.
  2. Place the 2 tbsp dried oregano in your palm and rub your hands together over a small bowl to release the oils.
  3. Combine the garlic pulp, rubbed oregano, 0.5 cup red wine vinegar, 1 tsp salt, 0.5 tsp black pepper, and a pinch of red pepper flakes. Slowly stream in the 1 cup extra virgin olive oil while whisking until the mixture looks slightly opaque and thickened.
  4. Toss the 0.5 cup red onion slices into the dressing bowl. Let them sit for at least 10 minutes while you prep the rest.
  5. Core the iceberg lettuce and chop into 1 inch squares. Slice the radicchio into thin ribbons.
  6. Cut the 0.5 lb provolone and 0.25 lb Genoa salami into thin strips.
  7. In a large mixing bowl, combine the iceberg lettuce, radicchio, 15 oz chickpeas, 1 pint halved cherry tomatoes, 0.5 cup pepperoncini, and 0.5 cup halved olives.
  8. Pour the onion and dressing mixture over the salad. Use your hands or large tongs to lift and turn the salad until every leaf is glistening and the oregano is visible on every surface.
  9. Add the salami and provolone strips last. Toss gently one more time so they don't clump together at the bottom.
  10. Taste a leaf. If it doesn't make your mouth water, add a tiny splash more vinegar or a pinch of salt. The aroma should be dominated by the zing of the pepperoncini and the floral oregano.