A delicious Italian salad with homemade croutons, slow roasted tomatoes and diced prosciutto. A little extra work into the homemade croutons and tomatoes really finish this salad off, the Italian version of the favourite BLT!
Prep Time 15 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Servings 4
Ingredients
For the salad:
1/4lbdiced prosciutto
6-10slow roasted Roma or Campari tomatoes(I couldn't find them, so used 5 Plum)
8ozmozzarella,diced
4ozfresh salad Rocket/Arugula
Homemade Croutons
Homemade Italian Vinaigrette
For the tomatoes:
6-10Roma or Campari tomatoes,quartered
Salt and pepper,to taste
A sprinkle of Italian seasoning
2tbspolive oil
For the croutons:
1small loaf of French bread,cut into 1 inch cubes (day old is best)
Salt and pepper,to taste
A sprinkle of Italian seasoning
1/4cupolive oil(I only used 2tbsp; this was plenty for the amount of bread I had)
For the vinaigrette:
3/4cupolive oil
1/4cupred wine vinegar
Salt and pepper
1clovegarlic
1/2tspItalian 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.