This is a recipe for a tomato salad that my family will be enjoying with our Aussie BBQ on Christmas day.
3 punnets of cherry tomatoes
1 bunch of basil
1 block of fetta
8 slices of prosciutto
Cut up the prosciutto and lightly fry with Olive oil. Allow to cool. (I don’t drain the oil off as this adds to the flavour of the salad).
Wash tomatoes and cut in half; pop in a salad bowl. Wash basil and tear apart leaves into pieces. Crumble in the fetta.
Add the cooled prosciutto and mix it all together. Now go and EAT IT! YUMMO
This really needs to be made on the day as the tomato sweats if left for too long and although it tastes just as good for leftovers the next day it wont look as good!