Ingredients
- 3 cups bread cubes
- 2 tablespoons extra-virgin olive oil
- 1 jar artichoke hearts, drained and chopped, plus 2 tablespoons brine from the jar
- 3/4 cup fresh basil leaves, torn
- 1/2 cup sliced pitted black and green Italian style olives
- 1/2 cup chopped jarred sweet peppers
- 1 large head romaine lettuce, shredded
- 3 ounces sliced salami, cut into thin strips
- 3 ounces sliced pepperoni, cut into thin strips
- 3 ounce sliced capicola, cut into thin strips
- 1 2-ounce piece aged provolone, mozzarella, or parmesan, shaved with a vegetable peeler
Directions
Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 6-8 minutes. Let cool.
Toss all other ingredients in a bowl. Drizzle with the artichoke heart brine and toss. Let sit about 20 minutes to let the flavors combine.
Top individual salads with croutons to taste. Â Add pepper to taste.