Ingredients

Scale

1 Loaf of Ciabatta, cut into 1-inch cubes

1/4 cup + 3 tbsp. Olive Oil, divided

3/4 tsp Kosher Salt, divided

2 Large Ripe Tomatoes, divided

1 cup Chopped Pitted Marinated Olives

1 cup chopped Giardiniera (mixed pickled vegetables)

2 tbsp. Giardiniera Brine

1/2 cup Roasted Red Bell Pepper Strips

2 tbsp. Red Wine Vinegar

3 Garlic Cloves, finely grated

1/3 lb. Thinly Sliced Deli Meats, like salami, mortadella, capocollo, cut into bite size pieces (about 1 cup packed)

4 oz. Provolone Cheese, cut into strips (about 1 1/4 cups)

2 cups Packed Baby Arugula

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Instructions

Preheat the oven to 350º F. Toss ciabatta with 3 tablespoons of olive oil and ½ teaspoon of kosher salt on a baking sheet and spread into an even layer. Bake until crisp (about 18 minutes), stirring halfway through. Remove from the oven and let cool for 15 minutes.

Cut 1 of the tomatoes in half. Place a box grater in a large bowl and grate the tomato halves on the largest holes, discard the tomato skins. Stir in the chopped olives, giardiniera and brine, red bell pepper strips, vinegar and remaining oil and salt until combined.

Seed and roughly chop the remaining tomato. Add toasted ciabatta, chopped tomato, sliced meats, and cheese to the grated tomato mixture and toss to coat.

Let salad stand for about 10 minutes, tossing occasionally. Stir in arugula just before serving.