Roast tomato and prosciutto salad

This roast tomato and prosciutto salad is a delicious midweek meal.

Recipe «Roast tomato and prosciutto salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 4 Roma tomatoes, quartered lengthways, olive oil cooking spray, 6 slices prosciutto, 1/3 cup olive oil, 1 garlic clove, crushed , 1 ciabatta bread loaf, 1 bunch watercress, cut into small sprigs, 1 avocado, sliced , 2 tbsp balsamic vinegar, 40g parmesan cheese, shaved.

Ingredients:

• 4 Roma tomatoes, quartered lengthways 
• olive oil cooking spray 
• 6 slices prosciutto 
• 1/3 cup olive oil 
• 1 garlic clove, crushed 
• 1 ciabatta bread loaf 
• 1 bunch watercress, cut into small sprigs 
• 1 avocado, sliced 
• 2 tbsp balsamic vinegar 
• 40g parmesan cheese, shaved 

Instructions

1. Preheat oven to 180°C. Line a shallow roasting pan with baking paper. Arrange tomato in pan. Spray lightly with oil. Roast on lower oven shelf for 40 minutes or until light golden.
2. Meanwhile, place prosciutto in a single layer on a lightly greased baking tray. Roast on shelf above tomato for 8 to 10 minutes or until golden and crisp. Transfer to a wire rack to cool.
3. Combine 2 tablespoons oil and garlic in a small bowl. Cut twelve 1cm-thick slices from ciabatta loaf. Brush both sides with oil mixture. Place bread in a single layer on baking tray. Bake on shelf above tomato for 10 minutes or until crisp and lightly toasted. Set aside to cool. Break prosciutto into pieces.
4. Place roast tomato on toast. Arrange on plates with watercress, avocado and prosciutto. Combine vinegar and remaining oil in a jug. Drizzle over salads. Top with parmesan. Season with salt and pepper and serve.