Prepare the Oregano Vinaigrette: In a medium bowl, whisk together the red wine vinegar, 2 tablespoons dried oregano, lemon juice, smashed garlic clove, grated garlic, salt, and black pepper. Let sit for 5-10 minutes to allow the dried oregano to bloom.

Emulsify the Dressing: Slowly whisk the extra-virgin olive oil into the vinegar mixture in a steady stream until fully emulsified. Discard the smashed garlic clove before dressing the salad.

Prep Vegetables: Drain the sliced red onions from the ice water and pat thoroughly dry with paper towels. Season the halved cherry tomatoes with salt and let them sit for 5 minutes to release their juices.

Assemble the Base: In a very large mixing bowl, combine the shredded iceberg lettuce, shredded radicchio, dried red onions, salted cherry tomatoes (with juices), chickpeas, provolone ribbons, salami ribbons, and pepperoncini.

Dress and Season: Drizzle approximately 1/2 cup of the prepared vinaigrette over the salad. Toss vigorously using salad tongs or clean hands to ensure every ribbon of lettuce is coated.

Final Finish: Taste for seasoning; add an additional squeeze of lemon juice or a pinch of salt if needed. Transfer to a chilled platter, piling the salad high. Garnish with a final sprinkle of dried oregano and serve immediately.