Place the purple onion in a small bowl and canopy with chilly water (this step retains the onion’s taste however removes a few of its harsh aftertaste). Let sit whilst you put together the remainder of the salad.

Place the sun-dried tomatoes in a separate bowl and canopy with sizzling water to rehydrate. Let sit whilst you put together the remainder of the salad.

Peel the kale leaves off of the stems and discard the stems. Chop the leaves into very skinny ribbons. You should have about 6 cups. Place in a really massive mixing bowl and sprinkle with a pinch of kosher salt. Seize the kale by huge handfuls, massaging it along with your fingers till it turns darkish inexperienced in colour, feels softer, and is aromatic. Don’t skip this step! It makes the kale tender and scrumptious.

To the bowl, add the romaine, cherry tomatoes, chickpeas, cheese, salami (if utilizing), pepperoncini, and olives.

Combine up the dressing: in a big liquid measuring cup or small mixing bowl, whisk collectively the entire components—olive oil, vinegar, mustard, garlic, honey, oregano, salt, and pepper. Alternatively, you’ll be able to shake the entire components collectively in a mason jar with a tight-fitting lid.

Drain the purple onion and sun-dried tomatoes. Add to the bowl with the romaine combination.

If serving the salad abruptly, drizzle sufficient dressing on to calmly coat it, then toss to mix (when doubtful, begin with much less dressing. It’s simple to over gown a salad!). Or, in case you are serving the salad over a collection of days, toss the salad with out the dressing to mix, then gown solely the portion you propose to eat immediately. Style and add additional salt or pepper as desired.