For the croutons, heat a skillet to medium heat with the butter and bread cubes. Swirl to combine, and toast for 5 - 10 minutes, shaking every 2 minutes, until the edges are browned but bread is still slightly chewy inside. Add garlic and parmesan to the pan and increase the heat to medium-high. Toss the croutons for 1 minutes more until garlic and cheese stick to bread.

For the salad, layer the lettuce, onion, tomato, and sliced peppers on a platter. Drizzle with the olive oil and pepper juice, and sprinkle with salt and pepper. Top the salad with salami, croutons, and provolone.

Enjoy!