Serves: 2-4
Prep Time: 15 minutes
Cook Time: 10 minutes
Assembly Time: 5 minutes
INGREDIENTS
Dressing
1 shallot, thinly sliced into rings
3 tablespoons white vinegar
2 tablespoons olive oil
½ teaspoon dried oregano
1 teaspoon garlic powder
Fried Sourdough Croutons
2 tablespoons olive oil
3 cups sourdough bread, roughly cut into 1 inch chunks
Flaky salt to taste
2 medium heirloom tomatoes, roughly cut into big wedges
½ cup cherry tomatoes, cut in half
½ cup salami, diced into 1cm cubes
½ cup ricotta
Fresh mint leaves
Fresh basil leaves
PREPARATION
1. In the bottom of a large mixing bowl add 1 shallot thinly sliced into rings, 3 tablespoons of white vinegar, 2 tablespoons of olive oil, ½ teaspoon dried oregano and 1 teaspoon of garlic powder. Stir and set dressing aside.
2. Add 2 tablespoons of olive oil to a large frying pan over medium-low heat. Working in batches so you do not crowd the pan, add cubes of sourdough and fry until golden brown and crispy on all sides – approximately 2-3 minutes per batch.
3. As the fried sourdough cubes come out of the pan, season liberally with flaky salt and set aside.
4. To the large bowl containing the dressing made previously, add 2 heirloom tomatoes cut into large wedges, ½ cup of cherry tomatoes cut in half, ½ cup diced salami and half of the fried sourdough croutons.
5. Toss everything together and transfer to a serving platter.
6. Place dollops of ricotta throughout the salad and top with the remaining fried sourdough croutons, fresh mint leaves and fresh basil leaves. Enjoy!