Name: Tomato, mozzarella and prosciutto salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 slice prosciutto (45g); 3 roma (egg) tomatoes (270g), chopped coarsely; 300 gram cherry bocconcini, chopped coarsely; 1 avocado (250g), chopped coarsely; 125 gram mixed salad leaves; 2 tablespoon olive oil

Tomato, mozzarella and prosciutto salad

A minimalist Italian-style tomato, mozzarella and prosciutto salad from Australian Women's Weekly.

Ingredients

3 slice prosciutto (45g)

3 roma (egg) tomatoes (270g), chopped coarsely

300 gram cherry bocconcini, chopped coarsely

1 avocado (250g), chopped coarsely

125 gram mixed salad leaves

2 tablespoon olive oil

Method

1.Cook prosciutto in a heated medium frying pan over medium heat until crisp; drain on kitchen paper. When cool enough to handle, break into pieces.

2.Place prosciutto, tomato, cheese, avocado and salad leaves in a serving bowl. Drizzle with oil; season to taste.

You can also use pancetta or bacon in this recipe. Try using a medley mix of tomatoes available from some supermarkets and greengrocers; halve the larger tomatoes and leave the smaller ones whole.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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