Muffuletta Salad

A salad inspired by NOLA's French Quarter. Recipe is from the Deen Bros.

• Ready In: 30 mins
• Serves: 8

Ingredients

• For the croutons

• 1⁄4 lb  day-old French bread, cut into 1-inch cubes
• 2  tablespoons olive oil
• 1  large  pinch salt

• For the dressing

• 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

• For the salad

• 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)

Directions

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.