Name: Antipasto Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

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Turn your favorite Italian appetizer into a hearty salad, complete with tangy pickled onions, marinated artichokes, cheeses, and salty meats.