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
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