Prosciutto and Tomato Salad With Smoked Mozzarella Croutes

Name: Prosciutto and Tomato Salad With Smoked Mozzarella Croutes
Total time: 15 min
Yield: Two main-course or four first-course servings
Ingredients: 3/4 cup sun-dried tomatoes, not oil-packed; 4 cups mixed salad greens; 8 thin slices prosciutto, cut across into thin strips; 2 teaspoons balsamic vinegar; 2 teaspoons olive oil; 1/2 teaspoon salt; Freshly ground pepper to taste; 8 1/2-inch slices Tuscan-style bread, halved; 8 thin slices smoked mozzarella

By Molly O'Neill

Total Time: 15 minutes
Rating: 4(7)
Comments: Read comments

Featured in: Smoke and Mirrors

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Ingredients

Yield:Two main-course or four first-course servings

¾cup sun-dried tomatoes, not oil-packed
4cups mixed salad greens
8thin slices prosciutto, cut across into thin strips
2teaspoons balsamic vinegar
2teaspoons olive oil
½teaspoon salt
Freshly ground pepper to taste
8½-inch slices Tuscan-style bread, halved
8thin slices smoked mozzarella

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
Step 2
In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
Step 3
Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.