Rustic bread salad with basil, garlic and tomato salsa

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the croutons, heat the olive oil and butter together in a non-stick frying pan, add the torn bread and fry gently until golden and crisp.
For the salad, place the chopped lettuce and tomatoes into a large bowl. Stir in the crunchy croutons.
In a small bowl, whisk together the olive oil and balsamic vinegar and drizzle it over the salad. Mix to combine. Scatter the basil over the salad.
Heat a non-stick frying pan, add the prosciutto and fry for 1-2 minutes, or until crisp.
To serve, pile the salad onto a serving plate and top with the prosciutto.

2 Little Gem lettuces, chopped

handful basil, torn

150g/5Â½oz cherry tomatoes, halved

2 tsp balsamic vinegar

2 tbsp olive oil

dash olive oil

25g/1oz butter

2 slices prosciutto

1 slice ciabatta, torn into bite size pieces

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