Step 1

1 For the vinaigrette: In a medium bowl, whisk together the vinegar, oregano, lemon juice, smashed and grated garlic, salt and pepper

Step 2

2 Let the mixture rest for 5 minutes (to marinate the oregano)

Step 3

3 Add the oil in a slow, steady stream, whisking constantly to form an emulsified vinaigrette

Step 4

4 Taste for seasoning, and add salt or lemon juice as needed

Step 5

5 The yield is a generous 1 1/2 cups; you'll use up to 1/2 cup for this salad

Step 6

6 For the salad: Separate the layers of the onion and stack two or three layers on top of one another, then cut them lengthwise into 1/16-inch-wide strips

Step 7

7 Repeat with the remaining onion layers

Step 8

8 Place the onion in a small bowl of ice water to sit while you prepare the rest of the ingredients

Step 9

9 Drain the onion and pat dry with paper towels before adding to the salad

Step 10

10 In a large, wide bowl, combine the lettuce, radicchio, tomatoes, chickpeas, provolone, salami, peperoncini and onion

Step 11

11 Toss to thoroughly combine

Step 12

12 Drizzle 6 tablespoons of the vinaigrette over the salad, then sprinkle with the lemon juice; toss gently to coat the salad evenly

Step 13

13 Taste, and add the remaining 2 tablespoons of the vinaigrette, plus salt and/or lemon juice as needed

Step 14

14 Transfer the salad to a large platter or divide it among individual plates, piling it like a mountain

Step 15

15 Sprinkle the dried oregano leaves on top and serve