Knock-your-socks-off Croutons, Fresh Tomato, Prosciutto and Mozzarella Salad
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!