Very often if Greek salads are not just a simple mixture of few fresh ingredients, they could be even complete and very nutritious meals. Grilled prosciutto-Vegetable salad is one of these. Grilled prosciutto -Vegetable Salad is very common salad in Western Greece and the Ionian Islands and is actually really easy to make: Greeks often grill veggies and since they have them in abundance, there are variations and variations of salads with grilled vegetables.
Grilled prosciutto-Vegetable Salad, when served, looks like a prosciutto -ball that hides all other ingredients inside. Actually, the vegetable and cheese are wrapped in slices of prosciutto to keep them – and all their juices – all together.
This is the very filling salad but if hungry enough, have a plate of feta in addition. They go well together.
Grilled prosciutto Vegetable Salad Recipe
- Kasseri (or gruyere) cheese
- Cherry tomatoes
- Olives, chopped
- Olive oil
- Salt and pepper
Prepare the vegetables, wash them and cut them in rounds or slices except for the mushrooms and cherry tomatoes. Put two or three pieces of prosciutto on the flat surface to overlap lengthwise and gather all vegetables, layer by layer, in the middle.
At the top, place a big piece of the cheese (whichever one you use), and wrap the pieces of the prosciutto around tightly enough to keep veggie juices inside while grilling.
If you prefer more roasted veggies, you can also slightly grill them on both sides before putting them in the ball of prosciutto for the final cooking.
When done and still warm, add olive oil, and serve!
Greek names of the ingredients of the Grilled prosciutto Vegetable Salad Recipe
- Olive oil: elaiolado, ελαιόλαδο
- Salt = alati, αλάτι
- Prosciutto: prosouto, προσούτο
- Eggplant: melitzana, μελιτζάνα
- Zucchini: kolokithaki, κολοκυθάκι
- Mushroom: manitaria μανιτάρια
- Cherry tomatoes: tomatakia