This is Neil Perry's recipe for a fresh Italian bread and tomato salad with prosciutto that only takes minutes to assemble.


  • 20 Thin Slices prosciutto

  • 2 punnets Cherry Tomatoes halved

  • 2 cups Fresh Sourdough breadcrumbs

  • 0.5 cup Fresh Tomato Juice

  • Extra Virgin Olive Oil

  • red wine vinegar

  • Sea Salt & freshly ground black pepper

  • chopped Parsley


  • 1.

    Arrange the prosciutto slices over the base of a large platter.

  • 2.

    Mix the tomatoes together with the breadcrumbs and tomato juice.

  • 3.

    Season well with a little extra virgin olive oil, vinegar, salt and pepper.

  • 4.

    Arrange the tomato and bread salad down the centre of the platter, over the prosciutto.

  • 5.

    Top with the chopped parsley.

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