1/4 cup extra-virgin olive oil

1 1/2 tablespoons lemon juice

1 tablespoon red wine vinegar

1/2 shallot, finely chopped

1 garlic clove, finely chopped

1 tablespoon dried oregano

1/2 teaspoon sea salt

Freshly ground black pepper

1 small head iceberg lettuce

1 head radicchio

1/2 small red onion, thinly sliced

1 pint cherry tomatoes, halved or quartered

1 can chickpeas, rinsed and drained

4 ounces fresh pearl mozzarella, drained

4 ounces provolone cheese, diced

5 pepperoncini, stemmed and sliced

1 teaspoon oregano, for garnish

Sea salt and freshly ground black pepper