Tomato Panzanella With Provolone And Ham

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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

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