Ingredients

For the Pickled Red Onion

• 2 cups water
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 medium red onion, thinly sliced (cut in half first, if desired)

For the Vinaigrette

• ⅓ cup red wine vinegar
• 1 clove garlic, minced
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon freshly ground black pepper
• ⅔ cup extra-virgin olive oil

For the Salad

• 8 cups chopped romaine, from 2 hearts
• ⅔ cup marinated/seasoned pitted olives, coarsely chopped (see note)
• 1 pint cherry tomatoes, halved
• 1 red, yellow, or orange bell pepper, thinly sliced
• 8 ounces sliced salami and/or pepperoni
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 heaping cup or 1 (6-oz) jar marinated artichoke hearts, drained (see note)
• 1 (8-oz) package mozzarella pearls
• 1½ cups coarsely shredded sharp Provolone