Bread Salad with Fontina and Black-Forest Ham

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Ingredients

1. 1 10-ounce loaf country-style bread, cut into 1-inch cubes (about 5 cups)
2. 2/3 cup plus 3 tablespoons olive oil
3. 1/4 cup plus 1 tablespoon red-wine vinegar
4. 1 clove garlic, minced
5. 3/4 teaspoon salt
6. 1/4 teaspoon fresh-ground black pepper
7. 1/2 pound fontina, cut into 1/2-inch cubes
8. 2 cups halved cherry tomatoes
9. 1 rib celery, sliced
10. 1 small red onion, chopped
11. 1/4 cup minced fresh parsley
12. 1/2 head romaine lettuce, cut into bite-size pieces (about 3 cups)
13. 6 ounces sliced Black Forest ham, cut into strips approximately 1 1/2 by 1/2 inch

1. Heat the oven to 325°. 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.
2. In a large glass or stainless-steel bowl, whisk the vinegar, garlic, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking.
3. 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.