Tomato Panzanella with Provolone and Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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°. 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 |
Directions:
1. Combine first 5 ingredients in a large bowl; cover and marinate in refrigerator 8 hours. Stir in vinegar.
2. Add bread and remaining ingredients just before serving; toss gently.
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