Italian Hoagie Salad with Oregano Vinaigrette

To make the croutons:

1. Preheat the oven to 375°F. 
2. Toss the bread, olive oil and salt together on a large baking sheet.
3. Bake until the croutons are lightly toasted, golden and crisp-chewy, about 10 minutes.
4. Remove from the oven and set aside.

To make the dressing:

1. Whisk together the garlic, vinegar, oregano, salt and pepper in a small bowl until combined.
2. While whisking, slowly add the olive oil and whisk until emulsified. Set aside.

To make the salad:

1. Arrange the lettuce on a large platter, and top with the tomatoes, bell pepper, onion, ham, salami and provolone.
2. Drizzle the dressing over the salad and top with the croutons.
3. Toss together gently and serve with black olives and pepperoncini.