Side Italian

Mozzarella and prosciutto panzanella

Name: Mozzarella and prosciutto panzanella
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: /italian
Ingredients: 4 thick slices sourdough, torn; 2 tablespoons olive oil; 100g mozzarella, grated; 700g mixed tomatoes, halved, or quartered if large; 1/2 bunch basil, leaves picked; 8 thin slices prosciutto, torn; 1/2 cup (60g) pitted kalamata olives; 1 garlic clove, finely chopped; 2 anchovy fillets in oil, drained; 1/4 cup (60ml) extra virgin olive oil; Juice of 1/2 lemon

Rate now

30m

10m

Jump to recipe

by Warren Mendes

delicious. team

Oct 03, 2015

Put a new spin on everyone's favourite cucina with this easy weeknight recipe of bread salad - panzanella.

4 thick slices sourdough, torn
2 tablespoons olive oil
100g mozzarella, grated
700g mixed tomatoes, halved, or quartered if large
1/2 bunch basil, leaves picked
8 thin slices prosciutto, torn
1/2 cup (60g) pitted kalamata olives

Anchovy dressing

1 garlic clove, finely chopped
2 anchovy fillets in oil, drained
1/4 cup (60ml) extra virgin olive oil
Juice of 1/2 lemon

Method

1.

Preheat grill to medium. Toss bread in oil and place on a baking tray. Grill for 4 minutes or until slightly golden. Sprinkle mozzarella over croutons and return to the grill for a further 3 minutes or until melted and golden. Set aside to cool.
2.

For the dressing, place garlic and anchovies in a mortar and pestle and grind to a paste. Add oil and lemon juice, season with pepper and stir to combine.
3.

To serve, place tomato, basil, prosciutto and olives in a large bowl. Add croutons, drizzle with dressing and toss to combine.