Fine Cooking

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

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.

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Mesclun Greens
IN THIS RECIPE
Tomatoes
IN THIS RECIPE
Flat-leaf Parsley
FEATURED
Chinese Black Rice

Reviews

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Reviews (4 reviews)

BwarengaGriggs | 10/20/2019
Looks Yammy! I want to try!)
Try one of my favourite recipe - https://greenann.com/recipe/tomato-cucumber-salad/
Easy to prepare and Healthy!)
TraceyRVail | 05/07/2019
This salad is very good for health even I really like it!
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!

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What We're Cooking Now

Name: PLT Salad
Yield: 6-8 servings
Cuisine: American
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