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Tomato Panzanella with Provolone and Ham

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°.

Cooking Light MAY 2000

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

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.

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
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Tomato Panzanella with Provolone and Ham recipe

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