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°.
Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 272
- Calories from fat: 25%
- Fat: 7.6g
- Saturated fat: 3.4g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1g
- Protein: 13.8g
- Carbohydrate: 38.3g
- Fiber: 3.5g
- Cholesterol: 22mg
- Iron: 2.5mg
- Sodium: 940mg
- Calcium: 168mg
Ingredients
- 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
Preparation
- 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.
Tomato Panzanella with Provolone and Ham Recipe at a Glance
- COURSE: Main Dishes, Salads
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: Italian
- MAIN INGREDIENT: Pork, Vegetables
- COOKING METHOD: Marinate
- PUBLICATION: Cooking Light
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Panzanella Lunch
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