Spanish · Lunch
Rustic Bread Salad with Tomato and Ham
A Spanish-style panzanella built from torn rustic bread, seared pork loin, ripe tomato, and cured ham, dressed with sherry vinegar and olive oil. Garlic-rubbed croutons soak up tomato pulp while red onion and parsley add sharpness. Served cool as a light lunch.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
489Calories
36.8gProtein
24.7gFat
31.2gCarbs
5.7gSugar
3gFiber
906mgSodium
78mgChol
6.3gSat Fat
652mgPotassium
71mgCalcium
2.2mgIron
0.7mcgVitamin B12
13mgVitamin C
gluten-free-adaptable
protein-rich
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Tear the bread into rough 1-inch chunks and grate the tomato flesh into a bowl, discarding the skin. Thinly slice the red onion and chop the parsley.
2
Sear
Heat a splash of olive oil in a small skillet over medium-high heat. Sear the pork slices 2 minutes per side until browned outside and just cooked through.
3
Rest
Set the seared pork aside on a plate for 5 minutes so the juices settle.
4
Build
Rub the halved garlic clove over the bread chunks in the same skillet, then toss with the grated tomato, sliced red onion, torn ham, and sliced pork until combined.
5
Finish
Drizzle the sherry vinegar and olive oil over the salad and toss gently, seasoning with salt and pepper.
6
Plate
Scatter the chopped parsley over the top and serve cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz270g pork loin chop
- 4.2 oz120g rustic bread
- 22 small tomato
- 2 clove2 clove garlic
- 1 oz28g cooked ham
- 11 red onion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- salt
- black pepper
