Ingredients
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1 small Bread Loaf, cubed
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6 tbsp Cento Imported Extra Virgin Olive Oil
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2 oz Fontina Cheese, cubed
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½ cup Cento Jumbo Pitted Black Olives, drained & sliced
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½ cup Cento Marinated Pepper Strips, drained
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1 head Iceberg Lettuce, chopped
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½ medium Red Onion, sliced
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2 cups Cherry Tomatoes, halved
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8 oz Mozzarella Pearls, drained
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5 slices Mortadella, thinly sliced
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5 slices Salami, thinly sliced
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3 tbsp Cento Red Wine Vinegar
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1 tsp Cento Oregano
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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½ cup Cento Sliced Pepperoncini, drained
Directions
Preheat oven to 325°F. Place your cubed bread pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toast for 10 minutes or until crispy. Add all your ingredients except your for your olive oil, red wine vinegar and oregano, to a large salad bowl. Mix well. Then add red wine vinegar, olive oil, and oregano. Toss salad. Serve and enjoy.
Italian Hoagie Salad
Prep: 10 min Cook: 10 min Servings: 4-6
Your favorite sandwich can be transformed into a delicious, filling salad, complete with toasted, homemade croutons and a red wine vinegar dressing.
Ingredients
- 1 small Bread Loaf, cubed
- 6 tbsp Cento Imported Extra Virgin Olive Oil
- 2 oz Fontina Cheese, cubed
- ½ cup Cento Jumbo Pitted Black Olives, drained & sliced
- ½ cup Cento Marinated Pepper Strips, drained
- 1 head Iceberg Lettuce, chopped
- ½ medium Red Onion, sliced
- 2 cups Cherry Tomatoes, halved
- 8 oz Mozzarella Pearls, drained
- 5 slices Mortadella, thinly sliced
- 5 slices Salami, thinly sliced
- 3 tbsp Cento Red Wine Vinegar
- 1 tsp Cento Oregano
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ½ cup Cento Sliced Pepperoncini, drained
Directions
- Preheat oven to 325°F. Place your cubed bread pieces on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toast for 10 minutes or until crispy. Add all your ingredients except your for your olive oil, red wine vinegar and oregano, to a large salad bowl. Mix well. Then add red wine vinegar, olive oil, and oregano. Toss salad. Serve and enjoy.
