1-First Step: Prepare the Vegetables. Begin by washing all fresh produce thoroughly. Core and thinly slice the iceberg lettuce and radicchio. Place the radicchio in a bowl of cold water for 15 to 30 minutes to mellow the bitterness. Drain well to keep leaves crisp. Halve or quarter the cherry tomatoes and drain the chickpeas.

2-Second Step: Assemble the Salad Base. In a large mixing bowl, combine the crisp iceberg lettuce, drained radicchio, cherry tomatoes, and chickpeas. Add sliced pepperoncini for their zesty kick. If using, include cubed Genoa salami or chopped sun-dried tomatoes to enhance flavor and texture.

3-Third Step: Add Cheeses. Cut the provolone cheese into cubes or slices and add it with the pearl mozzarella to the vegetable mix. These cheeses provide creaminess and savory notes essential to the Italian chopped salad’s character.

4-Fourth Step: Prepare the Lemon Vinaigrette. In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic or shallot, dried oregano, sea salt, and freshly ground black pepper until emulsified and well blended.

5-Final Step: Dress and Serve. Pour the zesty vinaigrette over the chopped salad and toss gently while maintaining the integrity of the ingredients. Taste and adjust seasoning with additional salt, pepper, or oregano, if needed. Serve immediately for the freshest texture or chill briefly for flavors to meld. For leftovers, keep the dressing separate and add just before serving to preserve crispness.