Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Scott Phillips

Servings: 6-8

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

Ingredients

  • 7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)
  • 4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted 
  • 1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large
  • 1/2 cup extra-virgin olive oil
  • 6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips
  • 2 cloves garlic, smashed and peeled
  • 6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 4 tsp. fresh lemon juice

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 10
      Sodium (mg): 560
      Carbohydrates (g): 15
      Fiber (g): 2
      Protein (g): 6

Preparation

  • Put the greens, tomatoes, and herbs in a large salad bowl.
  • Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.
  • Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Enhance the salad’s fresh, summery flavor with Chilled Fresh Tomato, Basil, and Bread Soup.

Reviews

Rate or Review

Reviews

  • cozette | 12/14/2015

    I agree with the previous reviewer. I first made this about a year ago. It is a perfect first-course salad.

  • tangocook | 09/04/2011

    I'm amazed that no one has reviewed this recipe. I first made it 2 years ago, and then forgot about it until I was asked to bring a salad to a dinner recently. Other than substituting fresh local cherry tomatoes (which I cut in half) for medium ones, I followed the recipe as written. I used a combination of fresh Italian parsley, tarragon and chives for the herb mix. Everyone at the dinner raved about how great it was, and there were no leftovers!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks