Tomato Panzanella with Provolone and Ham

Any sturdy peasant-type bread will work in this dish, but we liked rosemary the best. Your bread should be slightly stale; if not, arrange bread cubes on a baking sheet and bake for 10 minutes at 350°.


4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 25 %
Fat 7.6 g
Satfat 3.4 g
Monofat 2.4 g
Polyfat 1 g
Protein 13.8 g
Carbohydrate 38.3 g
Fiber 3.5 g
Cholesterol 22 mg
Iron 2.5 mg
Sodium 940 mg
Calcium 168 mg


3 1/2 cups diced tomato (about 1 1/2 pounds)
1 tablespoon capers
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons balsamic vinegar
4 cups (1-inch) cubed day-old rosemary bread (about 8 ounces)
1/2 cup (3 ounces) diced 33%-less-sodium ham
1/2 cup (2 ounces) diced sharp provolone cheese
1/2 cup chopped fresh basil


Combine first 5 ingredients in a large bowl; cover and marinate in refrigerator 8 hours. Stir in vinegar.

Add bread and remaining ingredients just before serving; toss gently.