Whisk the dressing ingredients (vinegar through pepper and salt) in a mixing bowl then taste and adjust seasonings to your liking. Toss in the remaining ingredients, except for the iceberg lettuce and hard cooked eggs. Stir and let sit in the refrigerator for an hour or two, stirring occasionally.
Remove the salad from the fridge, drain off any excess liquid and plate on large iceberg lettuce leaves. Put a sliced hard cooked egg on the side.