Antipasto Salad

Name: Antipasto Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: For the Pickled Red Onion:; 2 cups water; 3 tablespoons red wine vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 medium red onion, thinly sliced (cut in half first, if desired); For the Vinaigrette:; ⅓ cup red wine vinegar; 1 clove garlic, minced; ¼ teaspoon dried oregano; ½ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon freshly ground black pepper; ⅔ cup extra-virgin olive oil; For the Salad:; 8 cups chopped romaine, from 2 hearts; ⅔ cup marinated/seasoned pitted olives, coarsely chopped (see note); 1 pint cherry tomatoes, halved; 1 red, yellow, or orange bell pepper, thinly sliced; 8 ounces sliced salami and/or pepperoni; 1 (15-oz) can chickpeas, drained and rinsed; 1 heaping cup or 1 (6-oz) jar marinated artichoke hearts, drained (see note); 1 (8-oz) package mozzarella pearls; 1½ cups coarsely shredded sharp Provolone