Heirloom and cherry tomatoes, buffalo mozzarella, cured prosciutto and sourdough bread come together nicely in this salad that tastes just like summer, but is suitable for any time and occasion of the year.
Ingredients
- 500 g heirloom tomatoes, sliced
- 250 g mixed baby or cherry tomatoes, halved
- ½ cup loosely packed fresh basil leaves
- 12 (180 g) thin slices prosciutto, torn
- 130 g buffalo mozzarella, torn
- 6 slices (420 g) sourdough bread
CHILLI DRESSING
- 2 tbsps olive oil
- 2 tbsps red wine vinegar
- 1 clove garlic, crushed
- ¼ tsp chilli flakes
- 1 tsp caster sugar
Steps
01.
Make chilli dressing: whisk ingredients together in a small bowl until combined. Season to taste.
02.
Combine tomatoes, basil, prosciutto and mozzarella in a large shallow bowl or platter.
03.
Cook bread on heated oiled barbecue (or grill or grill plate) until toasted both sides.
04.
Drizzle dressing over salad; serve with grilled bread.