Italian Sub Salad

By cheeserohan

Ingredients

• 3 cups bread cubes
• 2 Tablespoons extra-virgin olive oil
• 2 1/2 cups giardiniera (Italian pickled vegetables), drained and chopped, plus 2 Tablespoons brine from the jar
• 3/4 fresh basil leaves, torn
• 1/2 cup sliced pitted Cerignola olives (black and green)
• 1/2 cup chopped jarred Peppadew peppers
• 1 large head romaine lettuce, shredded
• 2 ounces sliced mortadella, cut into thin strips
• 2 ounce sliced prosciutto, cut into thin strips
• 1 ounce sliced capicola, cut into thin strips
• 1 ounce sliced Genoa salami or hot sopressata, cut into thin strips
• 1 2-ounce piece age provolone, shaved with a vegetable peeler

Preparation

Step 1

1. Preheat the oven to 400F. Toss the bread cubes and 1 Tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.

2. Meanwhile, toss the giardiniera in a large bowl with the basil, olives, pepper, romaine, mortadella, prosciutto, capicola, salami, provolne and the remaining 1 Tablespoon olive oil. Drizzle with the gardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.

3. Add the croutons to the salad and toss. Divide among bowls.