Panzanella Salad in a Bread Bowl

Ingredients:

• 1 large loaf of ciabatta (0.5 - 0.7 kg.)
• 1 romaine lettuce heart, chopped
• 450 g tomatoes, chopped
• Half a cucumber, sliced
• 0.5 cup chopped roasted sweet peppers
• 55 g thin slices of salami, cut into strips
• 55 g thin slices of prosciutto, cut into strips
• 55 g thin slices of sopressata, cut into strips
• 100 g thin slices of provolone cheese, cut into strips
• 6 tbsp. unrefined olive oil
• 6 tablespoons red wine vinegar
• 0.5 tsp dried oregano

Preparation:

1. Preheat oven to 200°C (400°F). Scoop out the crumb from a ciabatta loaf to form a rectangular bread bowl. Cut the crumb into 2-cm (1/8-inch) cubes; evenly distribute 2 cups of bread cubes on a rimmed baking sheet (reserve the rest for another use). Toast the bread in the oven until golden brown, 5-6 minutes. Let cool.
2. In a large bowl, combine the romaine lettuce, tomatoes, cucumber, roasted bell peppers, salami, prosciutto, soppressata, cheese, and toasted bread cubes. In a small bowl, whisk together the olive oil, vinegar, 2 tablespoons water, oregano, 1/2 teaspoon salt, and a few grinds of black pepper. Drizzle the dressing over the salad and transfer to a bread bowl.