Torn bread salad
The torn bread adds texture and also soaks up the delicious tomato juice. Olives, soft goat's cheese or avocado would be welcome additions and add a richness to this salad.
Ingredients
100g sourdough bread, crusts removed
80ml olive oil
8 ripe tomatoes, quartered
12 slices prosciutto
12 basil leaves
1 handful flat-leaf parsley
20ml balsamic vinegar
Sea salt
Freshly ground white pepper
Method
Preheat oven to 170C. Tear bread into approx 10-cent-sized pieces. Drizzle with 20ml olive oil and toast in the oven until crisp and golden (about 10 minutes). Place the tomatoes, rolled-up prosciutto slices, torn basil leaves, parsley and bread in a large bowl. Mix together the remaining oil and balsamic and season with salt and pepper. Dress and divide evenly between four bowls to serve.
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