Muffuletta Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1/4 lb day-old french bread, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large pinch salt
• 3 tablespoons red wine vinegar
• 2 tablespoons pepperoncini peppers, minced
• 2 small garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 6 tablespoons olive oil
• 1/4 cup kalamata olive, pitted and sliced
• 1/4 cup pimento-sliced olive, sliced
• 2 heads romaine lettuce, cored and chopped
• 1/2 lb fresh mozzarella cheese, cubed (or bocconcini 1 1/2 cups)
• 1/4 lb mortadella, thinly sliced and cut into 1-inch pieces (1 cup)
• 1/4 lb ham, thinly sliced, cut into 1-inch pieces (deli ham - 1 cup)
• 1/4 lb genoa salami, thinly sliced, cut into 1-inch pieces (1 cup)
• 3 ounces provolone cheese, sliced, cut into 1-inch pieces (2/3 cup)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 serve immediately.