Recipes using leftover Sourdough Bread!

Tomato & Prosciutto Salad with Sourdough Croutons

May 10, 2024

This refreshing tomato and prosciutto salad with crunchy sourdough croutons is perfect for a light lunch or a side dish. Bursting with flavor, the combination of juicy tomatoes, salty prosciutto, and crispy croutons creates a satisfying and delicious meal.

ingredients:

4 large ripe tomatoes, sliced
100g prosciutto, thinly sliced
2 cups sourdough bread, cut into cubes or as toast
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 cups mixed salad greens
1/4 cup fresh basil leaves, torn
Balsamic glaze, for drizzling

instructions:

Prepare the Croutons:
- Preheat the oven to 180°C (350°F).
- In a large bowl, toss the sourdough bread cubes with olive oil, minced garlic, dried oregano, salt, and pepper until well coated.
- Spread the seasoned bread cubes in a single layer on a baking sheet.
- Bake for 10-15 minutes, or until the croutons are golden and crispy. Set aside to cool.
Assemble the Salad:
- On a large serving platter, arrange the sliced tomatoes and prosciutto.
- Scatter the mixed salad greens over the tomatoes and prosciutto.
- Sprinkle the cooled sourdough croutons over the salad.
- Garnish with torn basil leaves.
Drizzle with Balsamic Glaze:
- Just before serving, drizzle the salad with balsamic glaze.
Serve:
- Serve immediately as a refreshing appetizer or a light meal.