Rustic Bread Salad with Basil, Garlic and Tomato Salsa

A crisp salad featuring buttery ciabatta croutons, fresh cherry tomatoes, basil, and pan-fried prosciutto in a balsamic vinaigrette.

Quick Italian Lunch Salad Croutons

Estimated Nutrition

Calories

792.4

kcal / serving

792.4 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

68.5g

per serving

68.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

Butter

GrainsCereals

slice

Ciabatta

torn into bite size pieces

Meat

slice

Prosciutto

NutsSeeds

handful

Basil

torn

OilsFats

Olive Oil

dash for frying

Olive Oil

for dressing

Vegetables

piece

Little Gem Lettuce

chopped

150

Cherry Tomatoes

halved

Method

Heat olive oil and 25g butter in a frying pan and fry torn ciabatta until crisp.

Combine chopped lettuce and 150g halved tomatoes in a large bowl with the croutons.

Whisk olive oil and balsamic vinegar together and drizzle over the salad mixture.

Toss the salad with torn basil leaves.

Fry prosciutto in a hot pan for 2 minutes until crisp.

Plate the salad and garnish with the crispy prosciutto.