Muffaletta Salad

• Olive Salad Dressing
• 1/2 cup green olives; finely minced
• 1 tablespoon fresh oregano; minced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons garlic; finely minced
• Pepper to taste
• 1/2 cup olive oil
• The salad
• 4 slices of bread (1 per person)
• 1 garlic clove; minced
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano; minced
• Salt and pepper to taste
• 2 large handfuls of lettuce per person
• 1/4 pound thinly sliced genoa salami
• 1/4 pound thinly sliced Italian ham
• 1/4 pound cubed mortadella
• 1/4 pound thinly sliced provolone cheese

1. Combine all salad dressing ingredients in a pint mason jar. Shake well to infuse. Set aside.
2. Preheat oven to 350 degrees.
3. In a small saute pan, heat olive oil with minced garlic clove over low heat until oil is infused with garlic. Set oil aside.
4. Cut slices of bread into 1/2 inch cubes. Toss with garlic oil and fresh oregano. Add salt and pepper to taste.
5. Spread croutons on a greased baking sheet and bake until the croutons are dry and crispy, about 15 to 20 minutes, stirring every 5 minutes.
6. Once croutons are dry, pull out of oven and set aside.
7. To assemble the salad, lay down one or two handfuls of lettuce per person, then top the salad with the salami, ham, mortadella, provolone cheese, and the croutons.
8. Drizzle the top of the salad with the olive dressing.

olive salad dressing, green olives, fresh oregano, red wine vinegar, lemon juice, garlic, pepper, olive oil, salad, bread, garlic, olive oil, fresh oregano, salt, person, genoa salami, italian ham, mortadella, provolone cheese

Taken from food52.com/recipes/13333-muffaletta-salad (may not work)