Genoa Salami, Tomato and Cheese Pitas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 404 |
| pro | 21 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 41 g |
| fibre | 2 g |
| chol | 48 mg |
| sodium | 1,188 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 24 |
| vit A | 8 |
| vit C | 13 |
| folate | 35 |
Hearty flavours of sturdy meat and cheese make this a great packable lunch for the trails. To prevent the basil leaves from blackening, wrap them in a damp paper towel to cut or tear into the filling when ready to eat.
Ingredients
- 8 oz Genoa salami, cubed (about 1-1/2 cups/375 ml)
- 1-1/2 cups grape tomatoes, halved
- 1/2 cup cubed Parmesan or Cheddar cheese or provolone cheese
- 1/4 cup red onion, finely diced
- 1 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp pepper
- 2 tbsp chopped fresh basil
- 4 pita breads, halved, or flour tortillas
Preparation
In large bowl, combine salami, tomatoes, cheese, red onion, oil, vinegar and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in basil. Divide among pitas.
Source : Canadian Living Magazine: March 2009
- Keywords : Lunch; Make-Ahead; Cheese; Red onions; Tomatoes; Pitas;
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