Panzanella with focaccia, salami and pepperoncini

Ingredients:

• 8 cups stale or toasted focaccia, cut into 1-inch cubes (about 340 g)
• 900 g ripe tomatoes, cut into 2.5 cm pieces (about 4 cups)
• 3/4 cup salami, cut into strips
• 0.5 cup thinly sliced ​​celery stalks
• 0.5 cup thinly sliced ​​red onion
• 1/2 cup chopped pepperoncini peppers (optional)
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 tsp chopped garlic
• 3/4 cup olive oil

Preparation:

1. Place bread cubes in a large bowl, add tomatoes, salami, celery, onion, pepperoncini, basil and parsley and toss to combine.
2. In a medium bowl, combine vinegar, mustard, and garlic. Stir in olive oil. Pour the dressing over the salad and toss. Season with salt and pepper and toss again.