Wash and spin-dry the romaine lettuce. Chop into bite-sized pieces to yield about 6 cups. Place in a large mixing bowl. Halve the cherry tomatoes, peel (if desired), seed and dice the cucumber, then add to the bowl. Thinly slice the endive leaves and add to the bowl. Drain and roughly chop the artichoke hearts and add them.

Antipasto & Proteins

Prepare antipasto components

Slice the soppressata into bite-sized strips or quarter slices and add to the bowl. Dice or slice the provolone into small pieces and add. Drain and rinse the chickpeas, then pat dry with paper towel and add to the bowl. Pit (if needed) and halve the olives and add them as well.

Optional roast or crisp chickpeas

If you prefer a warm or crisp element: toss the chickpeas with 1 tsp olive oil and 1/4 tsp smoked paprika, spread on a baking sheet and roast at 400°F (200°C) for 15–18 minutes until slightly crisp. Cool briefly before adding to the salad.

Roasted Red Rosé Pepper Vinaigrette

Blend the vinaigrette

In a blender or food processor combine the drained roasted red peppers, extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, honey (if using), smoked paprika, salt, and black pepper. Purée until smooth and emulsified, about 30–45 seconds. Taste and adjust seasoning: add up to 1 tsp more honey if too tart, or 1/2 tsp more vinegar or lemon if you want more acidity.

Adjust consistency

If the vinaigrette is too thick, thin with 1–2 tsp water or additional olive oil until it reaches a pourable consistency.

Assemble & Finish

Toss the salad

Pour about two-thirds of the roasted red rosé pepper vinaigrette over the salad bowl (reserve the rest to serve on the side). Gently toss everything together with tongs or salad servers so the lettuce, vegetables, soppressata, chickpeas, provolone and olives are evenly coated. Add more dressing to taste.

Garnish and serve

Transfer the chopped salad to a serving platter or individual plates. Sprinkle with chopped fresh parsley and toasted pine nuts or sliced almonds, if using. Serve immediately with the reserved vinaigrette on the side.

Leftovers: Store dressing separately and refrigerate salad components in an airtight container for up to 2 days. Combine and toss just before serving to keep lettuce crisp.