Panzanella (Tomato & Bread Salad) with Prosciutto & Tuscan Dressing

The Birch & Waite Tuscan Herb & Lemon Dressing perfectly matches the flavours of this wonderful fresh tasting, classic Italian inspired salad. This dish is perfect as an accompaniment to grilled meat, chicken or fish or on it’s own as a hearty main salad.

Serves:  4 as a main course salad or 6-8 as a side salad
Prep time: 10 mins
Cook time: 10 mins

4 slices sour dough bread or ciabatta or pane di casa
olive oil spray or olive oil to brush
4 (400g) vine ripened tomatoes, chopped into chunks
125g mini Roma tomatoes, halved
2 Lebanese cucumbers, cut into 1cm pieces
20 black olives
300g fresh ricotta, crumbled
100g prosciutto, torn into pieces
½ cup Birch & Waite Tuscan Herb & Lemon Dressing
1. Heat a char-grill pan over medium- high heat. Lightly spray bread with olive oil and cook for 3-4 minutes on each side or until toasted. Tear each slice into 6-8 smaller pieces (3cm in size).

2. Gently toss together the tomatoes, cucumber, olives and bread in a serving bowl. Top with ricotta and prosciutto and drizzle with Birch & Waite Tuscan Herb & Lemon Dressing. Serve immediately or allow to stand, unrefrigerated for 30 mins to allow all the flavours to blend.

You can toast the bread in a toaster if you prefer.

Other ideas for great quick salads:

Tuscan Bean, Tomato and Basil Panzanella

Replace the ricotta and prosciutto with rinsed and drained, canned white beans and fresh basil.