The Ultimate Italian Chopped Salad

Make the vinaigrette first. In a jar with a tight-fitting lid, combine the red wine vinegar, olive oil, oregano, Dijon mustard, grated garlic, salt, and pepper. Seal and shake vigorously for 15 seconds until fully emulsified. Set aside.

The key to a great chopped salad is uniformity. Dice the salami, mozzarella, roasted red peppers, cucumber, and red onion into pieces roughly the same size -- about 1/4 inch. Quarter the cherry tomatoes to a similar dimension.

Chop the romaine lettuce into fine shreds, about 1/2 inch wide. Dry it thoroughly in a salad spinner or with paper towels. Wet lettuce dilutes the dressing and ruins the texture.

In a very large mixing bowl (bigger than you think you need), combine the chopped romaine, diced salami, mozzarella cubes, chickpeas, roasted red peppers, pepperoncini rings, cucumber, cherry tomatoes, red onion, and olives.

Give the vinaigrette one more shake, then pour it over the salad. Toss thoroughly and aggressively -- you want every piece coated. Use tongs and toss for a solid 30 seconds to ensure even distribution.

Add the chopped basil and grated Parmigiano-Reggiano. Toss once more to distribute.

Taste and adjust seasoning -- you may want more salt, pepper, or a splash more vinegar depending on your palate. Transfer to a serving bowl or individual plates and serve immediately.