Big Italian Sub Salad

 

1 hoagie roll, cut into 1-inch pieces (about 6 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper

 

¼ cup red wine vinegar

1 tablespoon dried oregano

2 small garlic cloves, finely grated

1 small red onion, thinly sliced and rinsed under cold water

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

½ cup sliced pickled pepperoncini or banana peppers

6 ounces cured meats (one or more, such as salami, mortadella, soppressata, ham), thinly sliced into strips

4 ounces provolone cheese, thinly sliced into strips

1 large head iceberg lettuce (about 1½ pounds), thinly sliced

1 pint cherry tomatoes, halved

 

Make the croutons: Preheat the oven to 400°F. On a sheet pan, toss together the bread cubes, olive oil, oregano, garlic powder, and ½ teaspoon each salt and pepper. Bake, tossing halfway through, until golden and crisp, 7 to 10 minutes. (Croutons can be made up to 2 days ahead; keep in an airtight container at room temperature.) Make the salad: In a very large bowl, stir together the vinegar, oregano, garlic, onion, and ½ teaspoon each salt and pepper. Add the olive oil, pepperoncini, cured meats, and provolone and toss to combine. Add the lettuce and tomatoes and sprinkle with 1 teaspoon salt. Toss to combine, then add the croutons. Season to taste with more salt and pepper.