Italian Chopped Salad

I followed this recipe but used different ingredients. See my notes below. 
 
https://www.loveandlemons.com/chopped-salad/
 
Prep Time: 20 minutes
Serves 6
 
Ingredients
 
Lemon Vinaigrette
 
1/4 cup extra-virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoons 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
 
For the salad
 
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 teaspoons oregano, for garnish
sea salt and freshly ground black pepper
 
Instructions
 
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, vinegar, shallot, garlic, oregano, salt, and pepper, and set aside.
 
Cut the iceberg lettuce in half through the core, then cut out the core. Slice the lettuce lengthwise into 1/4-inch strips. Repeat with the radicchio.
 
In a large bowl, combine the lettuce, radicchio, tomatoes, chickpeas, mozzarella, provolone, and pepperoncini. Drizzle with the dressing and toss gently to coat. Season with salt and pepper and toss again. Sprinkle with extra oregano, and serve.
 
My Notes:
 
I doubled the salad dressing to have some extra for another night.

I pureed the garlic with my French garlic grater. This helped to blend in with the dressing.
 
I used romaine lettuce; added sliced black olives, Genoa salami cut into small pieces. 

I added Dijon mustard (1/2 T) to the dressing; Italian seasoning instead of oregano. 

I used shaved parmesan cheese. 

I served the pepperoncini on the side, as well as the dressing.  

I also adjusted the amount of salad, as I made it for a dinner party of 10.