Italian Tomato Salad
Wicked Italian salad recipe – perfect for all seasons.
Like prosciutto? Be sure to make my prosciutto bruschetta it is incredibly good.
200g ciabatta loaf, cut into 3cm chunks
olive oil spray
2 large cloves garlic, chopped finely
50g prosciutto, finely sliced and trimmed of visible fat
500g tomatoes, washed and cut into wedges
8 bocconcini, halved
20g fresh basil, roughly chopped
100g kalamata olives, pitted and halved
1/4 cup Italian dressing
Preheat over to 180 degrees Celcius (fan-forced).
Spread bread in a layer on baking tray.
Spray with oil and sprinkle with garlic.
Cut prosciutto lengthways into thick strips and place on another baking tray.
Bake for 10 minutes or until bread is golden and crunchy and prosciutto is crisp.
Toss bread, tomatoes, bocconcini, basil, olives and dressing into a large bowl.
Serve topped with prosciutto.
Serves: 4
Total time: 20 minutes (10mins prep + 10mins cook).
Difficulty rating: Easy.
