Panzanella Bread Bowl

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1 large loaf ciabatta bread (1 to 1 1/4 pounds)

1 romaine lettuce heart, chopped

1 pound tomatoes, chopped

1/2 English cucumber, chopped

1/2 cup chopped roasted red peppers

2 ounces thinly sliced salami, cut into strips

2 ounces thinly sliced prosciutto, cut into strips

2 ounces thinly sliced soppressata, cut into strips

4 ounces thinly sliced provolone cheese, cut into strips

6 tablespoons extra-virgin olive oil

6 tablespoons red wine vinegar

1/2 teaspoon dried oregano

Kosher salt and freshly ground pepper