This salad is a mash-up between the traditional Italian bread salad panzanella and an Italian sub sandwich.  This version was adapted from an article in the Washington Post.  It makes 2 servings as an entrée salad and takes about 30 minutes, most of which is toasting the bread cubes.  It turned out very well.

For the salad

3 oz. baguette or similar bread cut into 1-inch cubes

2 tsp. extra virgin olive oil

¼ tsp. salt, divided

5 oz. (half a pint) cherry tomatoes, halved

2 oz. provolone cut into small pieces

1 oz. Kalamata olives, pitted and halved

2.25 oz. deli meats, cut into small pieces (mixture of pepperoni, salami, and ham would be traditional)

2 Tbs. pickled peppers, sliced

1/8 medium red onion, thinly sliced

¼ tsp. oregano

Lettuce (~3 oz. – I used a mixture of Romaine and arugula which is what I had on hand)

Freshly ground black pepper

For the balsamic vinaigrette

1 small clove garlic, finely chopped

1 Tbs. balsamic vinegar

¼ tsp. Dijon mustard

2 Tbs. extra virgin olive oil

Preheat an oven to 350 degrees.  Put the bread cubes on a small baking sheet.  Toss with the 2 tsp. of extra virgin olive oil and 1/8 tsp. of salt.  Bake for 15-20 minutes until lightly browned.  Remove from the oven to cool.

Put the cut cherry tomatoes in a sieve over a bowl.  Toss them with 1/8 tsp. of salt.  Reserve the liquid which drains from the tomatoes.

In a large bowl put the provolone, olives, deli meats, pickled peppers, red onion, oregano lettuce, and black pepper.  Add the cooled bread cubes and the tomatoes and their juice.

In a small bowl, beat together with a whisk the vinaigrette ingredients.  Pour over the salad and toss.  Allow to rest for 10 minutes to let the bread absorb the dressing.  Toss again, check the seasoning, and serve.