Tomato and Basil Salad with Prosciutto

Crispy fried prosciutto served over a warm cherry tomato dressing and fresh basil leaves with halved cherry tomatoes.

Appetiser Dairy Free Gluten Free Tomato Salad Prosciutto Basil

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

10.4g

per serving

10.4 g total

Fat

44.8g

per serving

44.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

slice

Prosciutto

NutsSeeds

clove

Garlic

tbsp

Chives

Chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

handful

Basil

Leaves

OilsFats

Olive Oil

For the prosciutto

Olive Oil

For the dressing

Vegetables

0.5

piece

Onion

piece

Cherry Tomatoes

Chopped

piece

Cherry Tomatoes

Cut in half

Method

Heat olive oil in a pan over high heat.

Fry prosciutto for one minute per side until crisp and drain on paper.

Heat more olive oil in a frying pan over medium heat.

Fry the onion and garlic until they become soft.

Add chopped tomatoes and fry for 4 minutes until soft.

Stir in chives and season with salt and pepper.

Arrange basil leaves in a circle on a serving plate.

Place halved tomatoes on the leaves and spoon dressing over them.

Place the prosciutto in the center and season again.