Rustic bread salad with basil, garlic and tomato salsa

Ingredients

For the croutons

• dash olive oil
• 25g/1oz butter
• 1 slice ciabatta, torn into bite size pieces

For the salad

• 2 Little Gem lettuces, chopped
• 150g/5½oz cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tsp balsamic vinegar
• handful basil, torn
• 2 slices prosciutto

Method

1. For the croutons, heat the olive oil and butter together in a non-stick frying pan, add the torn bread and fry gently until golden and crisp.

2. For the salad, place the chopped lettuce and tomatoes into a large bowl. Stir in the crunchy croutons.

3. In a small bowl, whisk together the olive oil and balsamic vinegar and drizzle it over the salad. Mix to combine. Scatter the basil over the salad.

4. Heat a non-stick frying pan, add the prosciutto and fry for 1-2 minutes, or until crisp.

5. To serve, pile the salad onto a serving plate and top with the prosciutto.