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1/2 cup extra-virgin olive oil, plus more for drizzling

2 large cloves garlic, smashed

8 slices rustic Italian bread

Kosher salt

2 tablespoons red wine vinegar

Freshly ground pepper

1 small head radicchio, thinly sliced

3 stalks celery, thinly sliced

6 ounces deli-sliced hard salami or soppressata, cut into strips

10 to 15 fresh basil leaves, sliced if large

8 ounces small mozzarella balls (bocconcini), halved

20 cured black olives (such as kalamata or nicoise), pitted and halved

2 romaine lettuce hearts, halved lengthwise