A lot of juicy tomatoes, cucumbers, quickly pickled red onions, fresh basil and mint, crispy prosciutto, and feta are combined in this Tomato Prosciutto Feta Salad. And the best part? It is served with brioche croutons.
Hello, everyone. September is here, and there will be all the apple and pumpkin recipes on the Internet very soon (How exciting!) But for now, I am still embracing the late summer, and I think this Tomato Prosciutto Feta Salad is a good recipe for this time of the month.
Technically, this is a situation when a good Greek salad meets a Panzanella salad. Plus a couple of extra details. Actually, when it comes to a bread tomato salad, I love to see my bread absorbed all the juices and olive oil, basically soggy. However, I was in love with one of my favourite blogger’s (John at Preppy Kitchen) idea of using brioche croutons. As brioche has a different, more delicate, texture than ciabatta and similar bread (Which I normally add into a tomato salad), I decided not to mix it with the remaining ingredients this time.
Did I mention these brioche croutons are insanely delicious? Perfect snacking material!
Like any salad, this recipe is not written on stone – please feel free to adjust it to your liking. Add sweet bell peppers or corns, olives, use goat cheese or mozzarella, or skip the prosciutto part (But you will not do that, will you?) And please try this Tomato Prosciutto Feta Salad with the brioche croutons. You will love it!
Cheers for now.
- 4 cups of mixed tomatoes, halved in half (cherry tomatoes) or wedges (regular tomatoes)
- 1 medium cucumber, peeled, seeded and sliced
- 1/4 cup fresh mint
- 1/4 cup fresh basil, chopped
- fresh thyme
- 1 small red onion, thinly sliced
- 1/4 cup balsamic
- 1/3 cup olive oil + 1 tbsp. more
- 1 tsp. honey
- a good pinch of salt
- brioche, cubed (1 to 4 cups)
- 3-4 slices of prosciutto (about 70 gr), sliced
- feta, crumbled
- In a small cup combine the olive oil (1/3 cup), balsamic, honey, and salt. Add the onions, mix, and let stand for at least 30 minutes. Drain (but reserve the liquid).
- Preheat oven to 170-175 degrees C. Arrange the cubed brioche on a baking sheet, drizzle with the 1 tbsp. oil and bake for about 10-15 minutes or until crispy and browned.
- In a large bowl combine the tomatoes (with the juices), cucumber, onions, herbs, and prosciutto. Add some of the reserved marinade. Let the salad stay in the fridge for 20-30 minutes.
- Before serving, stir in the feta and serve with the croutons.