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Italian BLT Salad

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 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the oven for 25-30 minutes, until golden and crispy. Leave to cool
  7. For the vinaigrette:
  8. Place all ingredients into a mini food chopper and blitz until smooth and creamy.

Recipe Notes

Recipe from Mele Cotte