Ingredients

• 1 large loaf ciabatta bread (1 to 1 1/4 pounds)
• 1 romaine lettuce heart, chopped
• 1 pound tomatoes, chopped
• 1/2 English cucumber, chopped
• 1/2 cup chopped roasted red peppers
• 2 ounces thinly sliced salami, cut into strips
• 2 ounces thinly sliced prosciutto, cut into strips
• 2 ounces thinly sliced soppressata, cut into strips
• 4 ounces thinly sliced provolone cheese, cut into strips
• 6 tablespoons extra-virgin olive oil
• 6 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground pepper

Instructions

1. Preheat the oven to 400 degrees F. Hollow out the center of the ciabatta loaf to form a rectangular "bowl"; set aside. Cut the removed bread into 1-inch cubes; spread 2 cups of the bread on a rimmed baking sheet (reserve the rest for another use). Bake the bread cubes until lightly toasted, 5 to 6 minutes. Let cool.
2. Combine the lettuce, tomatoes, cucumber, roasted red peppers, salami, prosciutto, soppressata, cheese and toasted bread cubes in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the salad and
3. Photograph by Ryan Dausch