This week on "Genius Recipes," Kristen's sharing the secret tricks that make Chef Nancy Silverton's chopped salad so iconic. Is it the powerhouse dressing? Its versatility? Yes and yes—plus a few extra touches that make this salad sing. GET THE RECIPE ►► https://f52.co/32HDXmWINGREDIENTSFor the vinaigrette:2 1/2 tablespoons red wine vinegar2 tablespoons dried oreganoFreshly squeezed juice from 1/2 lemon (1 tablespoon), or more to taste2 medium cloves garlic, 1 smashed flat and 1 grated1/2 teaspoon kosher salt, plus more to taste1/4 teaspoon freshly ground black pepper, plus more to taste1 1/2 cups extra-virgin olive oilFor the salad:1/2 small red onion, cut in half from top to bottom1 head (22 ounces) iceberg lettuce1 head (11 ounces) radicchio1 pint small, sweet cherry tomatoes, such as Sun Golds or Sweet 100s, cut into quartersKosher salt1 1/2 cups no-salt-added chickpeas, drained1/4 pound aged provolone, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips1/4 pound Genoa salami, cut into 1/8-inch-thick slices, then cut into 1/4-inch-wide strips5 pepperoncini (stems discarded), cut into thin slices (about 1/4 cup)Freshly squeezed juice from 1/2 lemon (1 tablespoon), or more to tasteDried oregano (preferably Sicilian oregano on the branch), for sprinklingSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.