2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice (juice from half a lemon)
2 tablespoons dried oregano
2 medium cloves garlic, grated or very finely minced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
1 cup mild olive oil
½ small red onion, cut length-wise
1 head iceberg lettuce, shredded
1 head radicchio, thinly sliced
1 pint small cherry tomatoes any color, cut into halves, or quarters if the tomatoes are large
1 avocado, sliced
1 Persian cucumber, quartered lengthwise, then sliced cross-wise ¼-inch thick
½ cup marinated artichokes
½ cup castelveltrano olives
¼ cup PEPPADEW® peppers, thinly sliced into rings (either PEPPADEW® Goldew or Red PEPPADEW®)
1 can chickpeas, drained and rinsed
¼ pound aged provolone cheese, cut into 1/8-inch-thick slices, then cut into ¼-inch-wide strips
¼ pound Genoa salami, cut into 1/8-inch-thick slices, then cut into ¼-inch-wide strips
freshly squeezed lemon juice to taste
salt and pepper to taste
Make the Vinaigrette:
Whisk together the vinegar, oregano, lemon juice, garlic, salt and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette. Taste for seasoning, and adjust salt, pepper and lemon juice as needed.
Assemble the Salad:
Slice onion length-wise (top-to-bottom) into paper-thin crescents. Soak the onion slices in a small bowl of cold water for about 10 minutes to take the spicy edge off. Drain water off.
Combine shredded lettuce, sliced radicchio, halved/quartered tomatoes, chickpeas, avocado, cucumber, marinated artichokes, olives, and PEPPADEW® peppers, and provolone, salami, pepperoncini and red onion in a large, wide bowl. Drizzle about ¼ cup of the vinaigrette over the ingredients in the bowl, then toss gently to combine and coat the vegetables. Taste for seasoning and adjust with additional vinaigrette, salt, and pepper.
Serve salad with extra dried oregano and vinaigrette. You will have about 1 cup of vinaigrette left. Cover the leftover vinaigrette tightly and keep in refrigerator up to 3 days.
Present the salad composed in a large, shallow bowl, then drizzle with vinaigrette and gently toss at the table right before serving.