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Ingredients
- ½ small country-style loaf torn into about 5 cups bite-size pieces
6 tablespoons extra-virgin olive oil divided- kosher salt and black pepper to taste
- 2 oz Fontina or provolone shaved or thinly sliced
- 1 cup pitted Kalamata olives finely chopped
- ½ cup drained Peppadew peppers finely chopped
- 1 very small head iceberg lettuce thinly sliced
½ medium red onion thinly sliced
1 pint cherry tomatoes halved, or quartered if large- 10 oz pearl mozzarella drained
- 7 oz sliced deli ham cut into thin strips
- 4 oz sliced salami cut into thin strips
3 tablespoons red wine vinegar
1 teaspoon dried oregano plus more to taste
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F. Toss the bread on a rimmed baking sheet with 3 tablespoons oil, salt and pepper. Bake for 14–16 minutes, tossing halfway through, until crisp and golden. Let cool.
- Put the cheese, olives, peppers, lettuce, onion, tomatoes, mozzarella, ham and salami in a large bowl. Add the cooled croutons.
- Drizzle with the vinegar and remaining 3 tablespoons oil. Add oregano, salt and pepper and toss thoroughly. Taste and add more oregano or seasoning if needed.
- Divide among plates and serve immediately.
Notes
Keep the toasted bread separate until ready to toss.
The deli meats, olives and cheeses are salty, so taste before adding much extra salt.
