Step 1

We like to top this salad with torn fresh basil leaves and serve it with cantaloupe wedges on the side.

Step 2

Adjust oven rack to middle position and heat oven to 475 degrees. Toss roll pieces, 3 tablespoons oil, and ¼ teaspoon salt together on rimmed baking sheet. Bake, stirring occasionally, until golden brown, 6 to 8 minutes.

Step 3

Pulse cherry peppers in food processor until finely chopped, 8 to 10 pulses. Add cherry pepper brine, mayonnaise, oregano, and remaining ¼ cup oil and ¼ teaspoon salt and process until mostly smooth, about 20 seconds.

Step 4

Transfer dressing to large bowl. Add lettuce, tomatoes, deli meats, provolone, onion, and croutons and toss to combine. Serve.