Italian Panzanella Salad

Ingredients

• 1 lb loaf sourdough bread, cut into 1 – 1 1/2” cubes
• Olive oil
• Kosher salt & freshly ground black pepper
• 5 scallions, thinly sliced
• 12 oz jar marinated, quartered artichoke hearts, including liquid
• 1/3 cup capers, roughly chopped
• 1 cup pitted kalamata olives, halved
• .25 lb chunk provolone cheese, cut into ¼” cubes
• .25 lb chunk hard salami, cut into ¼” cubes
• 2 cups halved grape tomatoes
• 5 oz baby arugula
• 1/4 cup jarred basil pesto
• 1 c balsamic vinaigrette