Roasted Tomato and Prosciutto Parmesan Salad

Made with Perfect Italiano™ Parmesan Cheese



Preparation Time:

15 minutes

Cooking Time:

20 minutes


  • 4 ripe roma tomatoes, cut into quarters
  • live oil, for drizzling
  • salt and freshly ground black pepper, to taste
  • 6 slices prosciutto
  • 1 clove garlic, cut in half
  • 1 small sourdough baguette, thinly sliced
  • 1/3 cup good quality mayonnaise
  • 25g Perfect Italiano™ Parmesan
  • 1 tbsp red wine vinegar
  • ¼ tsp sugar
  • 1 ½ tbsp good quality basil pesto
  • 1 baby cos lettuce, washed and leaves torn
  • ¼ cup small fresh basil leaves
  • 1 cup Perfect Italiano™ Parmesan, shaved



  1. Place tomatoes on a baking paper lined baking tray, cut side up. Drizzle with oil and season to taste.
  2. Bake at 180°C for 10 minutes or until tomatoes are just tender.
  3. Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Allow to cool and break into large pieces.
  4. Rub garlic clove over sliced bread and bake at 160°C for 10 minutes or until golden brown and crisp.
  5. Blend mayonnaise, parmesan, vinegar and sugar in a food processor until creamy. Add pesto and pulse until just combined.
  6. To serve, scatter lettuce leaves on a serving plate, top with prosciutto, toasted bread, tomatoes, basil leaves and shaved parmesan. Drizzle with dressing.


Tomatoes can be cooked a day ahead and refrigerated. Dressing can also be made ahead of time and refrigerated. Use your favourite lettuce mix for this salad.