Smitten Kitchen described this salad as tasting like a hoagie in a bowl and it was totally accurate. Really good and satisfying, if not the healthiest salad in the world.
I adapted this to serve four rather than six when I made it, but I’m including the original here.
4 cloves garlic
1 to 2 tablespoons dried oregano (I used two)
2 teaspoons kosher salt
pepper to taste
Juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil
1 (15-ounce) can chickpeas
1 small red onion, peeled and sliced into rings
1/2 pound provolone , sliced 1/8-inch thick then cut into 1/4-inch ribbons (I used something similar and aged that the cheese store recommended)
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons (I used two types)
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
1 head iceberg lettuce halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional; I forgot to do this)
Make dressing (make garlic and salt into a paste before adding other ingredients). Combine chickpeas, red onion, cheese, salami, pepperoncini with dressing. Combine tomatoes with lettuces. When ready to serve, combine both.