Ingredients
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1/4 lb day-old French bread, cut into 1-inch cubes
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2 tablespoons olive oil
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1 large pinch salt
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3 tablespoons red wine vinegar
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2 tablespoons pepperoncini peppers, minced
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2 small garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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6 tablespoons olive oil
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1/4 cup kalamata olive, pitted and sliced
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2 heads romaine lettuce, cored and chopped
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1/2 lb fresh mozzarella cheese, cubed (or bocconcini 1 1/2 cups)
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1/4 lb mortadella, thinly sliced and cut into 1-inch pieces (1 cup)
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1/4 cup pimento-sliced olive, sliced
Instructions
- To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
- To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
- To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
- Serve immediately.