Prosciutto Salad with Figs, Buffalo Mozzarella and splash of Vino Cotto
This is a delicious seasonal salad at it’s best. Simply buy good quality ingredients and you will enjoy it’s flavours and simplicity.
Instead of figs you can substitute this salad with seasonal peaches.
½ Italian sourdough bread, cut into cubes, crust removed
2 tbsp finely grated Parmigiano-Reggiano cheese
2 tbsp finely grated lemon rind
100g wild rocket (salad mix of your choice)
4 ripe figs, cut into quarters
300g (5 small) buffalo mozzarella or fiore di latte, coarsely torn
12 thin slices of prosciutto, coarsely torn
1 cup fresh basil leaves, torn
1 cup fresh mint leaves, torn
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
3 tbsp Fig Vino Cotto or Original Vino Cotto
Preheat oven to 180C.
In a bowl, whisk 2 tbsp of oil, cheese and lemon rind. Season to taste. Add the bread cubes and gently toss with your hands to coat the bread.
Scatter the bread cubes on a baking tray lined with baking paper and bake for 8-10minutes or till golden and crispy. Stir occasionally.
Using a large platter, scatter the bread cubes on the plate. Add the rocket, figs, mozzarella, prosciutto and herbs. Give the salad a gently toss. Season to taste. Drizzle extra oil and vino cotto and give the salad another toss to combine. Serve.