Italian Sub Salad

Ingredients:

• 1/2 cup chopped pickled peppadew peppers
• 2.5 tbsp. marinated vegetables jardiniere (such as cauliflower, onions, celery, zucchini, carrots), chop the vegetables and reserve 2 tbsp. of brine
• 60 g cooked Bolognese sausage "Mortadella", cut into strips
• 60 g of dry-cured prosciutto ham, cut into strips
• 30 g Capicola dried ham, cut into strips
• 30 g salami sausage, cut into strips
• 60 g of sharp Provolone cheese, cut into thin slices
• 3 cups diced bread
• 2 tbsp. l. olive oil
• 3/4 cup fresh leaves basilica, tear by hand
• 1/2 cup sliced ​​olives
• 1 large head of cabbage romaine lettuce, chop into strips

Preparation:

1. Preheat oven to 200°C. In a bowl, toss the bread with 1 tablespoon of olive oil. Spread the bread in an even layer on a baking sheet, place in the oven, and bake until crispy, 8-10 minutes. Cool.
2. Meanwhile, in a large salad bowl, toss the gardiniera, basil, olives, peppers, romaine lettuce, mortadella, prosciutto, capicola, salami, and provolone cheese with 1 tablespoon of olive oil. Drizzle the brine over the salad and season with salt to taste. Let the salad sit for 20 minutes.
3. Add croutons to the salad and toss.