Preheat your oven to 425°F (220°C). Tear the country-style bread into bite-sized pieces, drizzle with olive oil, and sprinkle with kosher salt and pepper. Bake for 14-16 minutes until golden brown.

While the croutons are baking, prep your salad ingredients: shave Fontina cheese, chop Kalamata olives, and slice the iceberg lettuce and red onion. Halve the cherry tomatoes.

In a large salad bowl, combine iceberg lettuce, red onion, olives, cherry tomatoes, Fontina, and pearl mozzarella. Add the salami and ham, and toss gently.

Drizzle the salad with olive oil and red wine vinegar. Sprinkle dried oregano and season with salt and pepper to taste. Toss gently to combine.

Divide the salad into serving plates and top with croutons. Garnish with additional Peppadew peppers or fresh herbs if desired.