Croutons

8-ounce loaf Ciabatta bread, cut into one-inch cubes

3 tablespoons butter

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

Dressing

1 tablespoon Dijon mustard

4 tablespoons red wine vinegar

1 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon minced fresh parsley

1/2 cup extra virgin olive oil

Salad

1 9–ounce bag Italian blend lettuce

3-ounce can fancy light tuna packed in oil, drained

1 pint cherry tomatoes

1/2 cup pitted Kalamata olives, drained

1/2 12-ounce jar pepperoncini, drained

1/2 14.5-ounce can chickpeas, drained

1/4 large red onion, sliced into thin quarter slices

1/4 pound sweet sliced Capicola, cut into strips

1/2 pound sliced Genoa salami, cut into strips

1/2 pound sliced provolone (picante), cut into strips