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Italian tomato and proscuitto salad

Sandy Ribeiro

For Snack / Other ( Italian, Appetizers )


Published on

10 minutes to prepare and 10 minutes to cook

Serves 4 - 6


200gm ciabatta loaf, cut into 3 cm chunks
1Tbs olive oil
2 large cloves of garlic, minced
50gm prosciutto
500gm truss tomatoes, chopped
8 bocconcini balls, cut in half
20gm fresh basil
100gm pitted kalamata olives
1/4 fat free Italian dressing


Pre-heat oven to 180C and spread bread out on baking tray. Add garlic and olive oil and mix until bread is thoroughly coated. Cut prosciutto lenghtways into strips and place on another baking tray. Bake both for 10 minutes until bread is crunchy and prosciutto is crispy. Toss bread, tomatoes, bocconcini, basil, olives and dressing in a large bowl. Serve topped with prosciutto.


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  • avatar

    Hi good is prosciutto!! And love that you are enjoying my recipes and likewise to you....I love being able to get new ideas for the kitchen!! I have so many that are stored in my head though that I have to translate to the page so will keep adding a couple per day! =)

  • avatar

    Absolutely loooove thinly sliced prosciutto! BTW, I just wanted to thank you for all the brilliant recipes you have been adding Sandy, you've really expanded my cookbook and I look forward to checking them out every day!