Recipe Index

Ingredients

• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons dried oregano
• Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
• 2 medium cloves garlic, 1 smashed flat and 1 grated
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 1/2 cups extra-virgin olive oil
• 1/2 small red onion, cut in half from top to bottom
• 1 head (22 ounces) iceberg lettuce
• 1 head (11 ounces) radicchio
• 1 pint small, sweet cherry tomatoes, cut into quarters
• Kosher salt
• 1 1/2 cups no-salt-added chickpeas, drained
• 1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
• 1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips
• 5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)
• Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste
• Dried oregano (preferably Sicilian oregano on the branch), for sprinkling

Method

1. Whisk the vinegar, oregano, lemon juice, smashed and grated garlic, salt and pepper in a bowl. Rest 5 minutes, then whisk in the olive oil in a slow stream until emulsified.
2. Slice the onion into thin strips and soak in ice water while preparing the remaining ingredients. Drain and pat dry before using.
3. Cut the iceberg and radicchio into 1/4-inch strips. Quarter the tomatoes, season with salt and toss gently.
4. Combine the lettuces, tomatoes, chickpeas, provolone, salami, pepperoncini and onion in a large wide bowl. Season with salt and toss.
5. Drizzle over about 6 tablespoons of the vinaigrette, add the lemon juice and toss to coat. Add up to 2 tablespoons more vinaigrette to taste.
6. Pile onto a platter or plates, sprinkle with dried oregano and serve.

Total: 0h 30m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data