Big Italian Sub Salad
Ingredients
- ½ small loaf country-style bread
- 6 tbsp. extra-virgin olive oil, divided
- kosher salt
- freshly ground black pepper
- 2 oz. fontina or provolone cheese
- 1 cup pitted kalamata olives
- ½ cup drained peppadew peppers in brine
- 1 very small head of iceberg lettuce, thinly sliced
- ½ medium red onion, thinly sliced
- 1 pint cherry tomatoes, halved, quartered if large
- 10 oz. pearl mozzarella, drained
- 7 oz. sliced deli ham, thinly sliced into strips
- 4 oz. sliced salami, thinly sliced into strips
- 3 tbsp. red wine vinegar
Directions
Step 1
Preheat oven to 425°. Tear ½ small loaf country-style bread into bite-size pieces (you should have about 5 cups). Toss on a rimmed baking sheet with 3 Tbsp. olive oil; season with kosher salt and freshly ground black pepper. Bake, tossing halfway through, until golden brown and crisp, 14–16 minutes. Let croutons cool. Step 2
Meanwhile, shave 2 oz. Fontina or provolone cheese with a vegetable peeler or thinly slice into strips. Finely chop 1 cup pitted Kalamata olives and ½ cup drained Peppadew peppers in brine. Step 3
Toss Fontina cheese, olives, Peppadew peppers, 1 very small head of iceberg lettuce, thinly sliced, ½ medium red onion, thinly sliced, 1 pint cherry tomatoes, halved, quartered if large, 10 oz. pearl mozzarella, drained, 7 oz. sliced deli ham, thinly sliced into strips, 4 oz. sliced salami, thinly sliced into strips, and croutons in a large bowl to combine. Drizzle 3 Tbsp. red wine vinegar and remaining 3 Tbsp. olive oil over, then add 1 tsp. dried oregano and season with salt and black pepper. Toss again to coat. Taste salad and add more oregano if needed. Step 4
Divide salad among plates and season with more pepper.