Grilled zucchini, mozzarella and prosciutto salad

Throw together this summery salad and youll be able to taste the Mediterranean without leaving your kitchen!

Recipe «Grilled zucchini, mozzarella and prosciutto salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 8 zucchini, 2 1/2 tbsp olive oil, 125g Greek feta, 2 tbsp currants, 1 clove garlic, finely chopped , 2 tbsp dried breadcrumbs, 1 tbsp finely chopped basil, plus extra small leaves, to serve, 200g grape or cherry tomatoes , 90g prosciutto, salami or leg ham, 125g cherry bocconcini, torn in half, Toasted bread, to serve.

Ingredients:

• 8 zucchini 
• 2 1/2 tbsp olive oil 
• 125g Greek feta 
• 2 tbsp currants 
• 1 clove garlic, finely chopped 
• 2 tbsp dried breadcrumbs 
• 1 tbsp finely chopped basil, plus extra small leaves, to serve 
• 200g grape or cherry tomatoes 
• 90g prosciutto, salami or leg ham 
• 125g cherry bocconcini, torn in half 
• Toasted bread, to serve 

Instructions

1. Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tablespoon oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
2. Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine.
3. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened.
4. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.