Italian-ish Chopped Salad with Apricot-Oregano Dressing

This salad is super versatile, and the flavor is simple enough to go with any soup in this book. Feel free to swap in other veggies (think jarred artichoke hearts, chopped celery, carrot pieces, etc.), cheeses (such as Cheddar, Manchego, or Gruyère), and soft herbs (parsley! cilantro! and so on). I’ve come to appreciate the crisp blank canvas that iceberg lettuce lends here, but you could use romaine if that is your go-to.