Coppa Di Parma Salad with Mozzarella, Ciabatta and Basil

Coppa Di Parma Salad with Mozzarella, Ciabatta and Basil

Ready in 20 minutes Serves 2-3
This dish most recently appeared in My Gourmet Bag on Sunday, February 25, 2018.

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.



  • 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.

Nutritional Information

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