A cross between panzanella (Italian bread salad) and an upscale chef’s salad, this recipe is delicious.

Serves 4

Ingredients

1 ten-ounce country bread loaf, cut into 1-inch cubes (about 5 cups)
2/3 cup plus 3 tablespoons olive oil
1/4 cup plus 1 tablespoon red wine vinegar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 pound Fontina cheese, cut into 1/2-inch cubes
2 cups cherry tomatoes, halved
1 rib celery, sliced
1 red onion, small, chopped
1/4 cup fresh parsley, minced
1/2 head romaine lettuce, cut into bite-size pieces (about 3 cups)
6 ounces Black Forest ham, cut into strips approximately 1 1/2-by-1/2-inch

Directions

Heat the oven to 325 degrees. Toss the bread cubes with the 3 tablespoons oil and spread on a large baking sheet. Bake, stirring once or twice, until crisp and lightly browned on the outside but still soft inside, about 15 minutes. Let cool.

In a large glass or stainless-steel bowl, whisk the vinegar, garlic, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking.

Add the toasted bread, cheese, tomatoes, celery, onion, and parsley and toss to coat. Let sit for 5 minutes. Add the lettuce and ham and toss again.