Best Antipasto Salad Recipe

Ingredients

• 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))
• 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
• 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/170-g) jar marinated artichoke hearts, (drained (see note))
• 1 (8-oz) package mozzarella pearls
• 1½ cups coarsely shredded sharp Provolone