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.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Hi
Looks Delicious. But can you tell me how much Saturated Fat does it have?
Thanks
Dance of Stoves recently posted…Healthy Vegan Greek Salad Recipe With Feta Tofu Cheese
Love the addition of the homemade croutons made out of brioche in this delicious salad Ben. I usually just slice up some stale bread before pouring on some oil and baking. Next time I’ve a recipe that calls for some courtons I’ll give your method a go first. Cheers!
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Love homemade croutons and I could seriously snack on them like chips, lol. I’m with David…think you could send me this salad ;) Looks and sounds so scrumptious, Ben! Talk about hearty and flavour packed! Happy Friday to ya!
Love homemade croutons and I could seriously snack on them like chips, lol. I’m with David…think you could send me this salad ;) Looks and sounds so scrumptious, Ben! Talk about hearty and flavour packed! Happy Friday to ya!
My first thought when I saw this photo was a panzanella salad, too. What a delicious combination of flavors here, Ben. And the brioche croutons? I’ll take extra on my salad please! Does this salad travel well? If so, I’ll need you to go ahead and ship it down to me! :-) After all, there’s feta involved. And prosciutto. Yum!
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