Ingredients

Dressing:
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
6 tablespoons extra virgin olive oil

Mix the dressing ingredients and set aside.

Pickled onion:
2 cups water
3 tablespoons red wine vinegar
2 tablespoons sugar
1 large red onion, peeled and sliced thinly

Bring the water, vinegar and sugar to a boil and add the sliced red onion. Bring back to a boil and cook until tender-crisp, about three minutes. Drain and set aside.

Salad:
2 heads of romaine lettuce (or 3 hearts of romaine), torn into shreds
8 ounce jar of marinated artichokes, drained, rinsed and chopped
8 ounce jar of roasted red peppers, drained and cut into strips
12 ounces of cherry tomatoes, halved
1 cup of mixed olives
1 cup of pepperoncini (spicy peppers)
1/3 cup grated Parmesan
1/2 pound fresh mozzarella, cubed (optional)
Garbanzo beans, drained and rinsed (optional)
Pepperoni slices

Directions

On a large flat serving platter, spread a thick layer of romaine. Add the artichokes, red peppers, tomatoes, olives, pepperoncini and any optional ingredients, spreading them across the lettuce. Top with the pickled onions. Dress the salad and sprinkle with Parmesan before serving.