Salami Antipasto Panzanella

• The Salad
• 4 thick slices of Italian bread
• 2 cups cubed salami
• 1 cup cubed Bel Paese or Provolone cheese
• 8 caperberries
• 1 medium sweet heirloom tomato
• Dressing
• 1-2 tablespoons red wine vinegar, depending on your taste
• 1/4 cup young green olive oil
• 1 garlic clove, grated on a rasp
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4-1/2 teaspoons salt

1. Mix together all the salad ingredients.
2. Add all the dressing ingredients to a small jar. Shake well.
3. Dress the salad and toss gently, so the bread is not broken up. Allow it to sit, unrefrigerated, for a few minutes, just to get the vinaigrette into all the nooks and crannies. Then serve.

salad, italian bread, cubed salami, bel paese, caperberries, sweet heirloom tomato, dressing, red wine vinegar, young green olive oil, garlic, red pepper, oregano, freshly ground black pepper, salt

Taken from food52.com/recipes/18736-salami-antipasto-panzanella (may not work)