Muffuletta Panzanella
Active Time: 20 mins
Total Time: 45 mins
Servings: 4
Ingredients:
1 (18-oz.) loaf ciabatta, cut into 1-inch cubes
1/4 cup, plus 3 Tbsp. olive oil, divided
3/4 tsp. kosher salt, divided
2 large ripe tomatoes, divided
1 cup chopped pitted marinated olives
1 cup chopped giardiniera (mixed pickled vegetables), plus 2 Tbsp. brine (from 1 [16-oz.] jar)
1/2 cup roasted red bell pepper strips (from 1 [16-oz.] jar)
2 Tbsp. red wine vinegar
3 garlic cloves, finely grated (about 1 1/2 tsp.)
1/3 lb. thinly sliced Italian deli meats (such as salami, hot capocollo, and mortadella), cut into bite-size pieces (about 1 cup packed)
4 oz. deli provolone cheese, cut into strips (about 1 1/4 cups)
2 cups packed baby arugula
Directions:
Preheat oven to 350°F. Toss ciabatta with 3 tablespoons of the oil and 1/2 teaspoon of the salt on a large rimmed baking sheet; spread into an even layer. Bake until crisp, about 18 minutes, stirring halfway through baking time. Remove from oven. Let cool 15 minutes.
While bread bakes, cut 1 of the tomatoes in half. Place a box grater inside a large bowl. Grate tomato halves on the largest holes of the box grater; discard tomato skins. Stir in olives, giardiniera, brine, red bell pepper strips, vinegar, and remaining 1/4 cup oil and 1/4 teaspoon salt until combined.
Seed and roughly chop the remaining tomato. Add toasted ciabatta, chopped tomato, sliced meats, and cheese to the grated tomato mixture in the bowl; toss to coat. Let stand until bread absorbs most of the dressing, about 10 minutes, tossing occasionally. Stir in arugula just before serving.
Recipe courtesy of Southern Living.com