To Prepare Croutons
8-ounce loaf Ciabatta bread, cut into one-inch cubes
3 tablespoons butter
¼ teaspoon kosher salt
¼ teaspoon garlic butter
To Prepare Dressing
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
½ cup extra virgin olive oil
To Prepare Salad
1 9-ounce bag Italian blend lettuce
3-ounce can fancy light tuna packed in oil, drained
1 pint cherry tomatoes
½ cup pitted Kalamata olives, drained
½ 12-ounce jar pepperoncini, drained
½ 14.5-ounce can chick peas, drained
¼ large red onion, sliced into thin quarter slices
¼ pound sweet sliced Capicola, cut into strips
½ pound sliced Genoa salami, cut into strips
½ pound sliced provolone (picante), cut into strips
To Make Croutons
In a large sauté pan over medium high, melt butter and add bread cubes, salt and garlic powder. Toss and stir and flip for up to ten minutes until golden brown. Remove from heat. The centers will be soft and the outsides crispy.
To Make Dressing
In a small to medium bowl, place mustard, vinegar, sugar, salt, pepper and parsley and mix. While whisking, slowly add oil and continue whisking to emulsify. Set aside.
To Assemble Antipasto Salad
On a large platter or bowl, place mixed lettuce and arrange all other ingredients in a pattern over the greens.
Serve with dressing and croutons on the side, OR toss all together including dressing and croutons and serve immediately.
Keywords: Italian antipasto salad