Bread Salad with Gruyere & Black Forest Ham

A cross between panzanella and a chef's salad, this recipe calls for more croutons than lettuce. I can just imagine this salad in the summer when home-grown, juicy tomatoes are at their peak!

1 loaf country-style bread, cut into 1-inch cubes (about 5 cups) 2/3 cup plus 3 Tbsp. olive oil 1/4 cup red wine-vinegar 1 clove garlic, minced 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 lb. Gruyere (or cheese of your choice) cut into 1/2-inch cubes 2 cups halved grape tomatoes 1 rib celery, sliced 1/2 small sweet onion, thinly sliced 1/4 cup minced fresh parsley 1/2 head romaine lettuce, cut into bite-size pieces 6 oz. sliced Black Forest Ham, cut into strips Heat oven to 325 degrees F. Toss bread cubes with 3 Tbsp. olive oil and spread on baking sheet. Bake, stirring once or twice, until crisp and lightly browned, about 15 minutes.
In a large bowl, whisk the vinegar, garlic, salt and pepper.  Add the remaining 2/3 cup oil and whisk to combine.
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 to combine.

You can lighten this up a bit by using canola oil in place of the olive oil - just as delicious! Just be sure to toast the bread cubes in olive oil. Enjoy!
Sharing with La Cocina de Leslie