Italian Tomato Bread Salad

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the ciabatta into 5 mm thick slices and place on a baking sheet. Squeeze the garlic clove with 3 tablespoons of oil / olive oil, stir it and brush the bread slices with it. Roast in a hot oven at 200 degrees on the middle rack for 5-8 minutes until golden yellow.
Mix the balsamic vinegar vigorously with 5 tablespoons of oil, salt, pepper and 1/2 teaspoon of sugar.
Remove the stem from the tomatoes and cut into thin slices.
Arrange the bread slices on a plate with the tomatoes slightly overlapping. Drizzle with the vinaigrette and let it steep for 10 minutes.
Pluck the leaves from the basil (or rocket) and spread them on the salad together with the Parma ham just before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.