Step 1

Quarter the iceberg and radicchio through the core, then cut the cores from each piece. If you have a mandoline, use it to shave each quarter into very, very thin shavings. If you do not have a mandoline, very thinly slice the lettuce and radicchio crosswise with a very sharp knife, keeping the shavings as thin as possible. Place in a large bowl.

Step 2

Add the olives and about 2/3 of the ricotta salata and toss to combine; set aside.

Step 3

Make the dressing: Place all the ingredients in a measuring cup or bowl and whisk to combine. Drizzle over the lettuce, then gently toss until the lettuce is well-coated. Taste and season with salt and pepper as needed.

Step 4

Transfer the salad to a platter. Scatter the cherry tomatoes and remaining ricotta salata over the top. Grind extra black pepper on top, and serve the salad very cold.