Equipment
* optional
Ingredients
Garlic Toast Base
- 200 g sourdough bread, cut into 4 thick slices
- 15 ml extra virgin olive oil
- 1 garlic, halved
Salad Topping
- 100 g mixed greens, washed and dried thoroughly
- 150 g smoked mozzarella, diced into small cubes
- 100 g cherry tomatoes, halved
- 50 g sun-dried tomatoes in oil, drained and roughly chopped
- 80 g prosciutto, torn into bite-sized strips
Vinaigrette
- 30 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 376 kcal
- Protein
- 23 g
- Carbohydrates
- 31 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1280 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 7 mg
- Potassium
- 441 mg
- Calcium
- 381 mg
- Iron
- 0.9 mg
- Magnesium
- 30 mg
- Phosphorus
- 273 mg
- Zinc
- 1.7 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.16 mg
- Niacin
- 0.5 mg
- Folate
- 7 mcg
- Water
- 33 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat a grill pan over medium-high heat. Brush both sides of the sourdough slices evenly with 15ml of extra virgin olive oil.
Toast the bread on the hot grill pan for about 2 minutes per side until crisp and lightly charred.
Remove the toast from the pan. While the bread is still hot, rub one side of each slice with the cut side of the halved garlic clove to impart a subtle, aromatic flavor. Set toasts aside on individual serving plates.
In a large mixing bowl, whisk together the remaining 30ml of olive oil, balsamic vinegar, salt, and black pepper until temporarily emulsified.
Add the mixed greens, cherry tomatoes, sun-dried tomatoes, and smoked mozzarella to the bowl with the vinaigrette. Use tongs to toss gently, ensuring all ingredients are lightly coated.
Divide the dressed salad evenly, piling it high onto the garlic-rubbed sourdough toasts.
Gently drape the torn prosciutto over the top of the salad mounds. Serve immediately before the dressing soaks into the bread.
Chef's Notes
- The heat of the freshly toasted bread gently warms the raw garlic, cooking it just enough to extract sweet, aromatic oils while neutralizing its harsh bite.
- For an extra layer of complexity, drizzle a few drops of aged balsamic glaze over the prosciutto just before serving.
- Using a high-quality, robust extra virgin olive oil for the dressing will perfectly balance the smokiness of the mozzarella and the rich saltiness of the prosciutto.
- Ensure your mixed greens include some peppery varieties like arugula or radicchio to cut through the richness of the cheese and meat.
Storage
Troubleshooting
Bread becomes soggy quickly
Cause: Salad greens were not dried properly, or the dish sat too long before serving
Fix: Cannot be fixed
Prevention: Thoroughly spin dry all mixed greens and assemble immediately before consumption
Raw garlic flavor is overwhelmingly spicy
Cause: Bread cooled down before rubbing, preventing the heat from mellowing the garlic
Fix: Cannot be fixed
Prevention: Rub the garlic on the bread the moment it comes off the hot pan
Cultural Context
This dish draws deep inspiration from classic Italian bruschetta and the rustic 'pane carasau' salads found in Sardinia. By elevating a traditional antipasto into a piled-high, open-faced salad, it bridges the gap between a light starter and a hearty, satisfying lunch.
