Croutons, Fresh Tomato, Prosciutto and Mozzarella Salad
Photography Josh Griggs.
This is summer in a bowl and it’s all about fantastic tomatoes and basil, tender prosciutto and big, garlicky, cheesy croutons.
Serves: 4
INGREDIENTS
Croutons
1 loaf sourdough bread, all the crust cut off
½ cup olive oil
3 cloves garlic, crushed
1½ cups freshly grated parmesan
sea salt and ground pepper
Dressing
3 tablespoons each basil pesto and olive oil
2 tablespoons lemon juice
sea salt and ground pepper
To serve
800 grams mixed tomatoes, cut however you want
2 tablespoons olive oil
8 thin slices prosciutto
2 balls fresh mozzarella in whey, drained
1 cup basil leaves
1 cup pitted green olives
METHOD
Preheat the oven to 180°C fan bake.
Croutons:Rip the bread into large bite-sized pieces and place in a large bowl. Whisk the oil and garlic together then pour over the bread. Scrunch together with your hands then sprinkle over the parmesan and season generously with salt and pepper. Scrunch again then tip onto a baking tray, scraping over any oil or cheese left in the bowl; spread evenly. Bake for about 20 minutes, turning the pieces halfway through cooking, until golden and crisp on the outside and tender in the centre. Set aside (and try not to eat them all).
Dressing: Whisk all the ingredients together in a bowl and season.
To serve: Toss the tomatoes with the oil and season generously with salt and pepper. Place on a platter and top with the prosciutto, croutons, ripped mozzarella, basil and olives. Drizzle everything with the dressing.
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