Bread Butter Salad With Dijon Vinaigrette

Ingredients

• For the Bread & Butter Salad:
• 4 Persian cucumbers (12 ounces), unpeeled and cut into 1/4-inch coins
• 1 pinch kosher salt and freshly ground black pepper, plus more to taste
• 4 thick slices crusty bread, such as sourdough), torn into bite-sized pieces (about 4 cups total)
• 3 tablespoons salted butter
• 4 ounces French-style ham or prosciutto, thinly sliced (see author notes)
• 3 ounces aged Gruyère or Swiss cheese (see author notes)
• 3/4 cup Castelvetrano olives, pitted and torn
• 2 cups (packed) arugula
• 1 pinch flaky sea salt, to taste
• For the Dijon Vinaigrette:
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 pinch kosher salt and freshly ground black pepper, plus more to taste
• 4 tablespoons extra-virgin olive oil

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