Italian Chef Salad Bread Bowl - cooking recipe

Ingredients

1 (16 ounce) round loaf crusty bread
6 ounces bocconcini (1 cup, halved)
5 ounces provolone cheese, cut into 3/4-inch by 1/4-inch pieces
4 ounces prosciutto or 4 ounces deli ham, thinly sliced
2 large tomatoes, cut into wedges
1 cup assorted pitted deli olive
3 ounces pepperoni slices, 3/4 cup
1/2 cup red onion, sliced
1/2 cup Italian salad dressing
5 cups salad greens
1 cup fresh basil leaf

Preparation

Cut off top third of bread; cut into 3/4-inch pieces.
Place on baking sheet, let stand at room temperature about 1 hour to dry.
Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
Gently stir in salad greens and basil.
Spoon into bread bowl; serve any remaining salad in serving bowl.