Iceberg Antipasto Salad – Rachael Ray

Ingredients

• 1 head iceberg lettuce, cored and chopped
• 1/4 pound hard salami, sliced not too thin then halved then cut into 1/2-inch strips
• 1/4 pound hot coppa, sliced not too thin then halved then cut into 1/2-inch strips
• 1/4 pound provolone, sliced not too thin then halved then cut into 1/2-inch strips
• 1/4 cup hot cherry peppers, sliced or chopped plus 1 tablespoon of brine
• 2 tablespoons white balsamic or wine vinegar
• 1 rounded teaspoon super-fine sugar or Acacia honey
• 1 teaspoon (1/3 palmful) dried oregano
• 2 tablespoons fresh thyme, chopped
• A handful flat-leaf parsley, finely chopped
• A handful grated Pecorino or Parm
• 1/3 cup EVOO – Extra Virgin Olive Oil
• Salt and pepper