In a medium bowl or a jar, combine ½ cup of extra-virgin olive oil, ¼ cup of red wine vinegar, 1 tablespoon of honey, and 1 tablespoon of Dijon mustard. Add 1 clove of grated garlic and 1 teaspoon of dried oregano. Whisk vigorously or seal the jar and shake until the dressing is well emulsified and creamy. Set aside.

Wash and dry 4 cups of arugula and 1 cup of radicchio or endive. Chop them into bite-sized pieces as needed. Slice 1 cup of cherry tomatoes in half and drain and rinse 1 can of cooked chickpeas.

On a large serving platter, layer the arugula as the base. Artfully arrange the chopped radicchio, halved cherry tomatoes, drained chickpeas, and 1 cup of mini mozzarella balls on top. Continue layering with 1 cup of artichoke hearts, ½ cup of provolone cheese, and a handful of pepperoncini and olives.

Incorporate sliced roasted red peppers and thinly sliced red onion on top. Finely chop a handful of fresh parsley or basil and sprinkle it over the salad.

Drizzle the prepared dressing over the entire salad. Season with sea salt and black pepper to taste, and add red pepper flakes if desired. Gently toss the salad to combine the flavors.

Serve immediately for a fresh crunch, or let it rest for 10 minutes to allow the flavors to meld. If preparing ahead, store without dressing and add just before serving.