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For the Pickled Red Onion:

Adding pickled onions to this salad enhances the flavor with a tangy bite that complements the richness of the cheese and protein.

2 cups water – Used for boiling and softening the onions slightly.
3 tablespoons red wine vinegar – Gives the onions their classic tangy taste.
2 tablespoons sugar – Balances out the acidity of the vinegar.
1 teaspoon salt – Helps draw out moisture and enhances the pickling process.
1 medium red onion, thinly sliced – Thin slices ensure they absorb the pickling liquid quickly. You can cut them in half for smaller, bite-sized pieces.

For the Vinaigrette:

This simple yet flavorful dressing ties the entire salad together.

⅓ cup red wine vinegar – The base of the dressing, adding acidity and depth.
1 clove garlic, minced – Fresh garlic infuses a bold flavor.
¼ teaspoon dried oregano – Adds an earthy, herby taste.
½ teaspoon salt – Enhances all the flavors.
½ teaspoon sugar – Just a touch of sweetness to balance acidity.
¼ teaspoon freshly ground black pepper – A little spice for warmth.
⅔ cup extra-virgin olive oil – The key to a rich, smooth vinaigrette.

For the Salad:

This hearty salad includes a variety of ingredients that provide texture and bold flavors.

8 cups chopped romaine (from 2 hearts) – Romaine adds crunch and holds up well against the dressing.
⅔ cup marinated/seasoned pitted olives, coarsely chopped – Adds briny, salty notes. You can use a blend of green and black olives.
1 pint cherry tomatoes, halved – Juicy and slightly sweet, balancing out the richness.
1 red, yellow, or orange bell pepper, thinly sliced – Provides a fresh, slightly sweet crunch.
8 ounces grilled or roasted chicken slices or thinly sliced beef – A great replacement for salami and pepperoni while keeping the salad hearty.
1 (15-oz) can chickpeas, drained and rinsed – A plant-based protein that adds creaminess and fiber.
1 heaping cup (or 1 (6-oz) jar) marinated artichoke hearts, drained – Tender and slightly tangy, enhancing the Mediterranean flavors.
1 (8-oz) package mozzarella pearls – Soft, creamy, and mild, adding richness.
1½ cups coarsely shredded sharp Provolone – Brings a bold, sharp flavor that complements the other ingredients.

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Step 1: Make the Pickled Onions

In a small saucepan, bring 2 cups water, 3 tablespoons red wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt to a boil.
Add the sliced red onion and let it simmer for about 3 minutes until slightly tender.
Drain the onions and let them cool completely before using. This process softens the sharp bite of raw onions while adding a tangy-sweet flavor.

Step 2: Prepare the Vinaigrette

In a medium bowl, whisk together ⅓ cup red wine vinegar, 1 minced garlic clove, ¼ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon freshly ground black pepper.
While continuously whisking, slowly drizzle in ⅔ cup extra-virgin olive oil until the dressing thickens and emulsifies.
Set aside. If making ahead, store in the refrigerator in an airtight container for up to 2 days.

Step 3: Assemble the Salad

In a large mixing bowl, combine 8 cups chopped romaine, ⅔ cup chopped olives, cherry tomatoes, sliced bell peppers, chickpeas, marinated artichoke hearts, mozzarella pearls, and shredded Provolone.
Add grilled chicken or thinly sliced beef, ensuring it’s evenly distributed.
Pour the prepared vinaigrette over the salad and toss everything together gently to coat.
Add the cooled pickled onions and mix one last time.

Step 4: Serve and Enjoy

Taste and adjust seasoning if needed. If you prefer a stronger flavor, add a pinch more salt or an extra drizzle of dressing.
Serve immediately or store in the fridge for up to 2 days.

Dressing Consistency: If your vinaigrette separates, give it a good shake before using.
Protein Swap: Instead of chicken or beef, try grilled shrimp or tofu for a different twist.
Make-Ahead Tip: You can prepare all the ingredients separately and assemble when ready to eat. This keeps the salad fresh.
Cheese Options: If you don’t have Provolone, swap it for Parmesan or Asiago for a similar sharpness.