Chopped Salad

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Salad:

1 head of iceberg lettuce, chopped

1/2 English cucumber, chopped

1 red bell pepper, chopped

One 15.5-ounce can chickpeas, drained, rinsed

1 cup chopped salami

1 cup chopped provolone cheese

One 6-ounce jar marinated artichoke hearts, drained and chopped

1/2 medium red onion, finely minced

1 cup cherry tomatoes, halved

8 whole pepperoncini

Vinaigrette:

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon minced fresh rosemary

1 garlic clove, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper