A delicious Italian salad with homemade croutons, slow roasted tomatoes and diced prosciutto. A little extra work with the homemade croutons and tomatoes really finishes this salad off, the Italian version of the favourite BLT!
A slight change in my normal posting schedule this week because it’s time for the Secret Recipe Club reveal day!
This month, my assignment was Christina’s blog, Mele Cotte. I headed straight to the “Scoop” and learned that even though her own culinary adventure didn’t start until her twenties, she has always been surrounded by good, Italian food!
Christina also says that she finds baking a good stress reliever, which I totally agree with! If there’s a lot going on, then you can bet anything I’ll be in the kitchen baking something up!
So, onto food…
I think that Italian is probably my favourite cuisine ever, so I couldn’t wait to look through Christina’s recipes!
Breakfast is my favourite meal of the day and I whole-heartedly believe it is the most important meal, so these Cherry Pop Tarts look perfect! And nut-free Chewy Granola Bars? Delish!
Whilst I obviously looked at all of the Desserts on offer, I wanted to change things up a bit and, since it’s been so hot here, I decided on this Italian BLT Salad.
I don’t often eat salad, I just find there are too many other things I’d prefer to eat, but when I saw all of the delicious additions to this salad, I knew that I wanted to try it!
Another reason I was completely sold on this salad? The homemade croutons and slow roasted tomatoes!
I am completely in love with homemade croutons, they are easy to make and soooo much better than shop bought!
And slow roasted tomatoes? I will NEVER buy shop bought again, homemade are absolutely mouth watering.
This salad comprises of lots of salad rocket (called arugula elsewhere), mozzarella, prosciutto, tomatoes and croutons, all topped off with a homemade vinaigrette!
You get a big hit of flavour in one bite, sweet, intense tomatoes, seasoned croutons, peppery rocket and creamy mozzarella!
This is a salad we will definitely be making again!
I couldn’t find roma tomatoes in the store, so I used 5 plum tomatoes. I roasted them in the oven for 2 hours and when they were done, I could not stop eating them! I’m surprised there were any left to make the salad!
Some day old bread was the perfect base for the croutons, I seasoned them with some salt, pepper and Italian seasoning then baked them in the oven until crispy.
Even though it takes extra time to make the croutons and tomatoes, it’s totally worth it! Once the salad is put together you won’t be disappointed, I love a normal BLT, but with the Italian twist this really makes it something special, it was absolutely delicious!
Enjoyed this post? Sign up to my weekly newsletter to ensure you never miss a post!
Italian BLT Salad
Ingredients
- For the salad:
- 1/4 lb diced prosciutto
- 6-10 slow roasted Roma or Campari tomatoes (I couldn't find them, so used 5 Plum)
- 8 oz mozzarella, diced
- 4 oz fresh salad Rocket/Arugula
- Homemade Croutons
- Homemade Italian Vinaigrette
- For the tomatoes:
- 6-10 Roma or Campari tomatoes, quartered
- Salt and pepper, to taste
- A sprinkle of Italian seasoning
- 2 tbsp olive oil
- For the croutons:
- 1 small loaf of French bread, cut into 1 inch cubes (day old is best)
- Salt and pepper, to taste
- A sprinkle of Italian seasoning
- 1/4 cup olive oil (I only used 2tbsp; this was plenty for the amount of bread I had)
- For the vinaigrette:
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper
- 1 clove garlic
- 1/2 tsp Italian seasoning
Instructions
- For the salad: Place a frying pan over a medium heat. Add the diced prosciutto and cook until brown, 3-4 minutes. Place some kitchen roll into a bowl and tip the cooked meat into the bowl to drain. Leave to cool.
- In a large bowl place the rocket, prosciutto, diced mozzarella and tomatoes. Toss in a few tablespoons of the vinaigrette, sprinkle with croutons and serve.
- For the tomatoes:Preheat oven to 150C/300F. Place quartered tomatoes into a large, non-stick roasting tin and season with salt, pepper and a little Italian seasoning. Drizzle the olive oil over the tomatoes and then toss until the tomatoes are covered.
- Place in the oven for 2-2 and 1/2 hours until they've reduced right down, they'll look almost shriveled! Leave to cool.
- For the croutons: Preheat the oven to 180C/350F. Place the cubes of bread into a large non stick roasting tin and season with salt, pepper and Italian seasoning. Drizzle with olive oil and toss until all the bread is covered in the seasoning/oil mix.
- Bake in the oven for 25-30 minutes, until golden and crispy. Leave to cool
- For the vinaigrette:
- Place all ingredients into a mini food chopper and blitz until smooth and creamy.
Recipe Notes
Recipe from Mele Cotte
Chris says
21.7.14 at 6:02 amOh, thank you! You made a beautiful salad. This a favorite of mine and I am glad you tried it. I react the same way when I roast tomatoes! More end up in my tummy than the dish. 🙂
Cheers!
Annie S says
23.7.14 at 8:32 amStill can’t get over how delicious homemade roasted tomatoes are! Haha, it’s been 3 weeks since I made this and I still remember how amazing it was! Thanks for the recipe, we’ll definitely be making it again!
Mallory @ Because I Like Chocolate says
21.7.14 at 6:04 pmWhat a fun take on the BLT!
Sarah says
21.7.14 at 7:19 pmsounds delicious, annie! great variation of a blt!
Annie S says
23.7.14 at 8:34 amThank you 🙂
debbidoesdinner says
21.7.14 at 8:45 pmThis would be a fantastic salad with an italian pasta meal! I’ll have to do that next time we have pasta, thanks!!
Heather says
22.7.14 at 3:30 pmA nice light salad, looks perfect for this summer or to make a bigger batch and take to the next potluck.
Annie S says
23.7.14 at 8:36 amDefinitely good for this weather, too hot to be slaving away cooking all night! I’m sure it would be very simple to double, and you wouldn’t need to double the vinaigrette as it makes quite a lot 😉
authenticsuburbangourmet says
23.7.14 at 2:37 amWhat a great salad! Love the roasted tomatoes. Great SRC pick!
Annie S says
23.7.14 at 8:37 amThank you! 🙂
turnips 2 tangerines says
23.7.14 at 3:17 amA great salad and the perfect time of year to have this refreshing salad. Great src pick~ Lynn @ Turnips 2 Tangerines
Annie S says
23.7.14 at 8:37 amThanks a lot 🙂
teaandscones says
25.7.14 at 4:41 amLooks like the perfect salad on these hot humid summer days. I really need to make my own croutons.
DearCreatives (@DearCreatives) says
25.7.14 at 6:25 amLooks yummy we eat salads all the time. I can’t wait to try this recipe. I found you from a hop drop by anytime. Theresa @DearCreatives
Cynthia says
25.7.14 at 9:19 pmLooks so fresh. A perfect summer lunch. Love the homemade croutons. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
dishofdailylife says
27.7.14 at 1:38 amLooks delicious! I love slow roasted tomatoes too! I have a yummy one on my blog…very different from yours though…I am going to give yours a try too! So glad to have you back at Foodie Fridays…love your recipes!
Miz Helen says
27.7.14 at 6:46 pmThanks so much for sharing your awesome Italian salad with us at Full Plate Thursday. Hope you have a great day and come back soon!
Miz Helen
mommasangelbaby says
29.7.14 at 11:36 amYUMMY!! I found this lovely recipe on the Saturday Night Fever link party and thought I’d stop by. I am currently doing a call out for no-bake recipes on my recipe link party, The Yuck Stops Here and would love it if you would bring this recipe and any of your other no-bake favorites to the party! The party starts tonight (Tuesday) at 8pm ET and can be found on my blog, Hot Momma’s Kitchen Chaos. I hope to see you there! HUGS
Diane (@SimpleLivingEat) says
29.7.14 at 10:53 pmGreat idea, I’ve made this as a pasta dish but a salad is even healther. pinned.
Natasha In Oz says
30.7.14 at 7:07 amThanks so much for joining the Say G’Day Saturday linky party this week. I’ve just pinned your posts to the Say G’Day Saturday board.
Best wishes for a great weekend.
Natasha in Oz