Fennel, Radish and Prosciutto Bread Salad Recipe

Name: Fennel, Radish and Prosciutto Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pocketless whole wheat pita breads, torn into 1-inch pieces; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons light mayonnaise; 1 1/2 teaspoons Dijon mustard; 1 large garlic clove, minced; 2 tablespoons white wine vinegar; 2 medium fennel bulbshalved, cored and very thinly sliced, plus 1/4 cup finely chopped fronds; 8 large radishes, very thinly sliced (1 cup); 6 ounces prosciutto, sliced 1/4 inch thick and cut into 1-inch matchsticks; 1 ounce sliced Manchego or Pecorino Toscano cheese (1/2 cup)

Servings: persons

4 pocketless whole wheat pita breads, torn into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons light mayonnaise
1 1/2 teaspoons Dijon mustard
1 large garlic clove, minced
2 tablespoons white wine vinegar
2 medium fennel bulbshalved, cored and very thinly sliced, plus 1/4 cup finely chopped fronds
8 large radishes, very thinly sliced (1 cup)
6 ounces prosciutto, sliced 1/4 inch thick and cut into 1-inch matchsticks
1 ounce sliced Manchego or Pecorino Toscano cheese (1/2 cup)

1
Preheat the oven to 400.
2
In a large bowl, toss the pita bread with 2 tablespoons of the oil.
3
Spread the bread on a large rimmed baking sheet and toast in the center of the oven for 10 minutes, shaking the pan occasionally, until golden and crisp.
4
Let cool.
5
In the same bowl, whisk the mayonnaise with the mustard, garlic and vinegar.
6
Slowly whisk in the remaining 1/4 cup of olive oil.
7
Season with salt and pepper and stir in the fennel fronds.
8
Add the toasted pita bread, fennel, radishes, prosciutto and cheese and season with salt and pepper.
9
Toss the salad and serve.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pocketless whole wheat pita breads, torn into 1-inch pieces, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 2 tablespoons light mayonnaise, 1 1/2 teaspoons Dijon mustard, and more.

Yes, Fennel, Radish and Prosciutto Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fennel, Radish and Prosciutto Bread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions