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Olive, prosciutto & bocconcini salad on grilled sourdough


  • Toss the olives with ¼ cup oil, the chilli and balsamic. Set aside for 30 mins.
  • Then gently toss half of the olives in a large bowl with the tomatoes, cucumber, bocconcini and parsley.
  • Smear the bread with oil and cook on a preheated ridged grill (or BBQ).
  • To serve, place a piece of toast on individual plates and top with prosciutto and the salad.
  • nb. The extra olives will keep in a jar in the fridge for a few weeks (if they last that long!).


  • 1 small bottle pitted black olives, drained & rinsed
  • olive oil
  • 1 small red chilli, seeded & sliced
  • 2 tbsp balsamic vinegar
  • ½ punnet cherry tomatoes, halved
  • ¼ telegraph (continental) cucumber, sliced on the diagonal & halved
  • 4 small bocconcini, quartered
  • 1 heaped tbsp Italian parsley (flat leaf) leaves
  • 4 thick slices country-style bread
  • 8-12 slices prosciutto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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