Rosemary and Parmesan Croutons on a Coppa Ham, Rocket and Tomato Salad with a Drizzle of Balsamic Vinegar Recipe

Got some leftover stale bread? Make your own crouton’s. The texture of these crunchy little morsels are so much nicer and so much less greasy than the shop kind. It is so good knowing I used all of my wholemeal bread (recipe here) with no wastage. The Coppa Ham melted in my mouth but that is usually the case with meat from the Weald Smokery. Keeping it simple with just a few drops of balsamic vinegar as the dressing worked perfectly.


For the Crouton’s (keep for a week in air tight container)

  • 1/4 loaf of stale bread (4-5 days old)
  • 3 tbsp rosemary flavoured oil (recipe here)
  • 2 tbsp grated parmesan cheese
  • pinch of salt
  • crack of pepper

For the Salad

  • 1/2 bag of rocket leaves
  • 8 tomatoes, quartered
  • 6 slices coppa ham
  • 10 slices of pickled fennel (recipe here)
  • light drizzle of good quality balsamic vinegar


For the Croutons

  1. Preheat oven to 180 degrees (fan).
  2. Tear the stale loaf into crouton pieces into a bowl. Add the parmesan, salt and pepper and rosemary olive and give it a good stir to combine.
  3. Spread the dressed croutons onto a baking tray and roast for 10 minutes.

For the Salad

  1. Divide the rocket leaves, tomatoes and fennel between 2 bowls.
  2. Tear over the coppa ham and sprinkle over the croutons.
  3. Drizzle lightly with the balsamic vinegar and serve.


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