Focaccia Panzanella with Salami and Pepperoncini

Deselect All

8 cups 1-inch focaccia bread cubes, stale or toasted (about 12 ounces)

2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)

3/4 cup slivered salami

1/2 cup sliced celery

1/2 cup thinly sliced red onion

1/2 cup chopped pepperoncini

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon minced garlic

3/4 cup olive oil

Kosher salt and freshly ground black pepper