Antipasto Salad with Garlic-Parm Croutons

For the croutons, heat a skillet to medium heat with the butter and bread cubes. Swirl to combine, and toast for 5-10 minutes, shaking the pan every 2 minutes and continuing to cook until the edges are browned but bread is still slightly chewy inside. Add garlic and Parmesan to the pan and increase the heat to medium-high. Toss the croutons for 1 minute more until garlic and cheese stick to bread. Remove from heat and set aside.

For the salad, layer the lettuce, onion, tomato and sliced peppers on a platter. Drizzle with the olive oil and pepper juice, and sprinkle with salt and pepper. Top the salad with salami, croutons and provolone.

Note: Serves 2 as a main dish or 4 as a side salad.