1-Gathering and Prepping Ingredients: First, gather and prepare all ingredients to ensure fresh produce and quality cured meats are used. Wash and dry mixed greens and cherry tomatoes thoroughly, and slice the onions for pickling as directed.

2-Making the Pickled Onions and Vinaigrette: Prepare the pickled onions by boiling 2 cups water, 3 tablespoons red wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan. Add sliced onions and simmer for 3 minutes until they are crisp-tender, then drain and cool. For the vinaigrette, whisk together ⅓ cup red wine vinegar, 1 clove garlic minced, ¼ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon freshly ground black pepper in a bowl. While whisking, slowly drizzle in ⅔ cup extra-virgin olive oil to emulsify; this step keeps the dressing blended and full of flavor.

3-Assembling the Salad: In a large bowl, combine 8 cups chopped romaine lettuce, ⅔ cup coarsely chopped marinated olives, 1 pint halved cherry tomatoes, thinly sliced bell pepper, 8 ounces sliced salami or pepperoni, 1 can drained chickpeas, drained marinated artichoke hearts, mozzarella pearls, shredded Provolone cheese, and the pickled onions. Toss with the vinaigrette and adjust seasoning if needed before serving. For more ideas on dressings, check out our favorite dressing recipes page.