1. Preheat the oven to 400°F.
2. Slice the red onions ¼ to ½ inch thick, laying them on a baking sheet as you work. Drizzle with olive oil and lightly salt. Roast, turning once after they just begin to brown.
3. Alternatively, lightly oil and salt the onions, then wrap together in foil. Place the foil package on a baking sheet and roast until completely soft, 35 to 45 minutes. This method takes longer, but provides a slightly different but pleasing texture and flavor. Unwrap, cool, and separate into largish pieces.
4. Meanwhile, scrub the potatoes and place in a large pot. Cover with cold water, add a generous pinch of salt, and place over medium-high heat. Fill a large bowl with water and ice cubes.
5. While the water with the potatoes is coming up to a boil, trim the tops of your green beans and de-string, as needed. Once the potatoes are nearly cooked, toss in the green beans and cook until they are soft. You don’t want them to turn to mush, but you are also not looking for blanched and shocked green beans. Use tongs to transfer them to the ice water bath to cool down.
6. Once the potatoes are cooked, use a slotted spoon to transfer them to a clean dish towel; discard their skins while they are still warm. Quarter or halve the potatoes (depending on their size) and place in a large mixing bowl. Drain and dry the green beans and add them to the potatoes. Add the cooked onions.
7. Cut each cherry tomato in half and add to the bowl. Pit the olives and mince the garlic; add both to the bowl. Rinse and dry the escarole or romaine hearts, if using, then cut or pull them into small pieces and add to the bowl. Drain the chickpeas, if using, and add. Season everything with salt, pepper, and dried oregano. Dress with a few drops of vinegar and some lemon juice, and a generous amount of olive oil. Serve each portion garnished with an egg, and tuna if you’d like.

— Recipe from Bread and How to Eat It, from Rick Easton and Melissa McCart