Tomato Panzanella with Provolone and Ham

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 4 cups day-old rosemary bread cubed (1-inch) ( 8 ounces)
• 1 tablespoon capers 
• 0.5 cup basil fresh chopped
• 1  garlic clove minced
• 3 ounces 3%-less-sodium ham diced
• 2 ounces sharp provolone cheese diced
• 0.1 teaspoon salt 
• 1.5 pounds tomatoes diced

Equipment

• bowl

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.