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1
Separate the layers of the onion, stack two or three layers on top of one another, and slice them lengthwise 1/16 inch thick.
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2
Repeat with the remaining onion layers.
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3
Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad.
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4
Drain the onion and pat dry with paper towels before adding them to the salad.
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5
Cut the iceberg in half through the core.
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6
Remove and discard the outer leaves from the head and remove and discard the core.
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7
Separate the lettuce leaves, stack two or three leaves on top of one another, and slice them lengthwise 1/4 inch thick.
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8
Repeat with the remaining leaves and thinly slice the radicchio in the same way.
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9
Cut the tomatoes in half, season them with salt, and toss gently to distribute the salt.
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10
Combine the lettuce, radicchio, tomatoes, Ceci, provolone, salami, peperoncini, and onion slices in a large, wide bowl.
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11
Season with salt and toss to thoroughly combine the ingredients.
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12
Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing.
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13
Taste for seasoning and add more salt, lemon juice, or vinaigrette if desired.
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14
Pile the salad on a large platter or divide it among individual plates, piling it like a mountain.
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15
Sprinkle the dried oregano on top and serve.
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16
Orvieto Classico Superiore (Umbria)
