Italian Chef Salad Bread Bowl

• 1 (16 ounce) round loaf crusty bread
• 6 ounces bocconcini (1 cup, halved)
• 5 ounces provolone cheese, cut into 3/4-inch by 1/4-inch pieces
• 4 ounces prosciutto or 4 ounces deli ham, thinly sliced
• 2 large tomatoes, cut into wedges
• 1 cup assorted pitted deli olive
• 3 ounces pepperoni slices, 3/4 cup
• 1/2 cup red onion, sliced
• 1/2 cup Italian salad dressing
• 5 cups salad greens
• 1 cup fresh basil leaf

1. Cut off top third of bread; cut into 3/4-inch pieces.
2. Place on baking sheet, let stand at room temperature about 1 hour to dry.
3. Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
4. Gently stir in salad greens and basil.
5. Spoon into bread bowl; serve any remaining salad in serving bowl.

crusty bread, bocconcini, provolone cheese, deli ham, tomatoes, deli olive, pepperoni, red onion, italian salad dressing, salad greens, fresh basil leaf

Taken from www.food.com/recipe/italian-chef-salad-bread-bowl-285249 (may not work)