Equipment
Ingredients
Balsamic Vinaigrette
- 30 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 5 g dijon mustard
- 5 g honey
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Toasted Bread Base
- 100 g sourdough bread, cut into two thick slices
- 15 ml olive oil
- 1 garlic, peeled and halved
Salad Components
- 60 g mixed greens, washed and dried
- 100 g cherry tomatoes, halved
- 30 g sun-dried tomatoes in oil, drained and chopped
- 100 g smoked mozzarella, torn or cubed into bite-sized pieces
- 60 g prosciutto, torn into ribbons
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 541 kcal
- Protein
- 30 g
- Carbohydrates
- 37 g
- Fat
- 30 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1675 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 9 mg
- Potassium
- 640 mg
- Calcium
- 509 mg
- Iron
- 1.4 mg
- Magnesium
- 37 mg
- Phosphorus
- 367 mg
- Zinc
- 2.2 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 24 mg
- Vitamin E
- 3.3 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.21 mg
- Niacin
- 0.6 mg
- Folate
- 9 mcg
- Water
- 46 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper. Whisk vigorously until the vinaigrette is completely emulsified, then let it rest to meld the flavors.
Brush both sides of the sourdough slices lightly with olive oil. Heat a heavy skillet over medium-high heat and toast the bread until deep golden brown and crisp on both sides, reaching an ambient pan temperature around 200°C/400°F.
Remove the warm toasted bread from the skillet and immediately rub the cut side of the raw garlic clove over the rough surface of the bread to infuse it with garlic flavor.
Add the mixed greens, halved cherry tomatoes, chopped sun-dried tomatoes, and torn smoked mozzarella to the mixing bowl with the resting vinaigrette. Gently toss the ingredients until everything is evenly coated in the dressing.
Place each slice of garlic-rubbed toast onto a serving plate. Heap the dressed mixed salad generously over the top of the bread, allowing the dressing to slightly seep into the crumb.
Drape the torn prosciutto ribbons lightly over the top of the mounded salad. Serve immediately before the bread becomes soggy.
Chef's Notes
- Bringing the smoked mozzarella to room temperature for 30 minutes before serving will drastically improve its creamy texture and amplify its smoky aroma.
- For an added layer of complexity, try briefly blistering the fresh cherry tomatoes in the hot skillet before adding them to the fresh salad.
- If you prefer a milder garlic flavor, rub the bread very lightly or switch to using a pinch of roasted garlic paste instead of raw garlic.
- When tearing prosciutto, leave the fat cap intact. The delicate fat melts beautifully against the warm toast and provides essential moisture.
Storage
Troubleshooting
The toasted bread becomes completely soggy before eating.
Cause: The salad was assembled too far in advance, or the bread was not toasted long enough to form a protective crust.
Fix: Cannot be fixed once assembled.
Prevention: Toast the bread until the exterior is deeply crisp, and do not assemble the wet salad on top until the exact moment of serving.
The salad feels too heavy and salty.
Cause: Excessive salt was added to the vinaigrette without accounting for the highly savory prosciutto and smoked cheese.
Fix: Add a handful of extra undressed greens to dilute the saltiness.
Prevention: Taste the cheese and prosciutto before seasoning the dressing; scale back added salt to taste.
Cultural Context
This dish draws heavily from the traditions of Italian bruschetta and panzanella, where stale or robust breads are revived using the flavorful juices of fresh produce and oils. The pairing of cured pork and mozzarella is ubiquitous across Italy, but combining the delicate Northern Italian prosciutto with the Southern tradition of smoked mozzarella (mozzarella affumicata) creates a beautiful regional bridge. Serving a vibrant salad directly atop grilled bread transforms rustic peasant fare into a balanced, elegant meal.
