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Serrano Ham, Fig Jam and Mozzarella Salad with Roasted Peppers and Ciabatta Croutons | Perfect for sharing

With easy ciabatta croutons, roasted tomatoes and peppers, this delicious salad brings home flavours inspired by Italy. Salty Serrano Ham, sweet fig jam and creamy mozzarella are delicious flavours to enjoy al fresco - and this salad will be just as delicious inside if the rain clouds appear!

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sides-salad
Prep: 25 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 bell pepper
  • 125 baby plum tomatoes
  • 1 garlic clove
  • 1 ciabatta
  • 1 mozzarella
  • 2 serrano hams
  • 12 balsamic vinegars
  • 40 fig jams
  • 40 wild rockets
  • 1 olive oil for the dressing
  • 1 bell pepper
  • 125 baby plum tomatoes
  • 1 garlic clove
  • 1 ciabatta
  • 1 mozzarella
  • 2 serrano hams
  • 12 balsamic vinegars
  • 40 fig jams
  • 40 wild rockets
  • 1 olive oil for the dressing
  • 1 bell pepper
  • 125 baby plum tomatoes
  • 1 garlic clove
  • 1 ciabatta
  • 1 mozzarella
  • 2 serrano hams
  • 12 balsamic vinegars
  • 40 fig jams
  • 40 wild rockets
  • 1 olive oil for the dressing

Instructions

  1. a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the bell pepper and discard the core and seeds. Slice into thin strips. 
    b) Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).
    c) Pop the tomatoes onto one side of a large baking tray. Drizzle with oil, sprinkle over the garlic, then season with salt and pepper. Toss to coat. 
    d) Pop the pepper onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 
    e) When the oven is hot, roast the pepper and tomatoes on the top shelf until the pepper is soft and slightly charred and the tomatoes are softened and starting to burst, 10-12 mins. 
  2. a) Meanwhile, tear the ciabatta into bite-sized pieces. Pop onto another baking tray. Drizzle with oil and season with salt and pepper.
    b) Bake the croutons on the middle shelf until golden, 8-10 mins,
    c) Whilst everything is in the oven, drain the mozzarella. Tear the mozzarella and Serrano ham into small pieces.
  3. a) Add the balsamic vinegar, fig jam and olive oil for the dressing (see pantry for amount) to a large serving bowl and mix well. Season with salt and pepper.
    b) Once cooked, remove the veg and croutons from the oven, then add them to the dressing with any cooking juices and gently mix. Set aside for 2 mins to let the bread absorb the flavours.
    c) When ready to serve, mix in the rocket and mozzarella.
    d) Top with the Serrano ham pieces to finish.
    Enjoy!