Genoa Salami, Tomato and Cheese Pitas

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 8 oz Genoa salami cubed (about 1-1/2 cups/375 ml)
  • 1 1/2 cup grape tomato halved
  • 1/2 cup cubed Parmesan
  • 1/2 cup cubed Cheddar cheese
  • 1/2 cup cubed provolone cheese
  • 1/4 cup red onion finely diced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh basil
  • 4 pita breads halved, or flour tortillas

Method

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.

Nutritional facts Per serving: about

  • Sodium 1188 mg
  • Protein 21 g
  • Calories 404.0
  • Total fat 17 g
  • Cholesterol 48 mg
  • Saturated fat 7 g
  • Total carbohydrate 41 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Genoa Salami, Tomato and Cheese Pitas

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