Coppa Di Parma Salad with Mozzarella, Ciabatta and Basil

Alternatively, cook bread and courgette on BBQ. Cook bread for 1-2 minutes each side until golden. Cook courgette for 2-3 minutes each side until golden and tender.

My Gourmet Food Bag
Coppa Di Parma Salad with Mozzarella, Ciabatta and Basil

This dish most recently appeared in My Gourmet Food Bag on Sunday, February 25, 2018.


  • 2 ciabatta loaves
  • 1 courgette
  • 2 tablespoons tomato pesto
  • 100g mozzarella cheese
  • 2 tomatoes
  • ½ bag rocket *
  • 1-2 teaspoons balsamic vinegar
  • 1-2 teaspoons extra virgin olive oil

To Serve

  • 60g Coppa Di Parma
  • 3 tablespoons picked basil leaves *
  • Drizzle of olive oil
  • 1 Preheat grill to high. Preheat BBQ grill to high (if using). Slice ciabatta into 1cm-thick slices. Brush with olive oil and set aside.
  • 2 Slice capsicum into 8 wedges lengthways, brush with olive oil and season. Heat a drizzle of oil in a large (preferably grill) fry-pan on medium-high heat. Cook capsicum for 3-4 minutes each side, until charred and tender. Remove from heat and set aside to cool slightly.
  • 3 Grill bread on upper-middle rack of oven for 2-3 minutes each side, until golden. Spread over tomato pesto and set aside.
  • 4 Cut mozzarella and tomatoes into 1cm wedges (about 8 wedges). Place rocket in a large bowl with cooled capsicum and set aside.
  • 5 Add vinegar and olive oil to rocket and capsicum. Season and toss well.
  • 6 To serve, build your salad on a flat plate, alternating with all the ingredients. Finish with a drizzle of olive oil.
  • SERVES 2-3

Nutritional Information

  • Energy: 1979 kj / 473 kcal
  • Protein: 23.6g
  • Carbohydrate: 24.7g
  • Fat: 31.1g


  • Pantry staple
  • * Shared ingredient with another recipe

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