• 250 g focaccia bread (with rosemary) or ciabatta
  • 250 g cherry tomatoes, on the vine
  • ½ head of green Salanova® Butter
  • ½ head of red Salanova® Oak leaf
  • 500 g raw semi-peeled prawns, cleaned
  • 1 clove of garlic, finely chopped
  • 1 ts of dried rosemary
  • 2 tbs of olive oil
  • Sea salt and freshly ground black pepper
  • 5 tbs extra virgin olive oil
  • 2 tbs red wine vinegar
  • 150 g green olives, pitted
  • 1 ball of buffalo mozzarella (150 g) torn into bite-size pieces

Author of this recipe

Salanova® Lettuce

Salanova® Lettuce

Grower / producer

Salanova® makes lettuce easy! It is a name that stands for fresh, easy-to-prepare lettuce with big tasting baby-sized leaves. With just one cut your Salanova lettuce falls apart into... Read more

Italian cuisine is unique in being able to impress and comfort at the same time. This Italian Salanova salad brings together all the flavours and colours of the Mediterranean. 

Total votes: 611


1 Preheat the oven to 180ºC/350ºF/gas 4. Tear the focaccia into small chunks and divide them over ⅔ of a baking tray lined with greaseproof paper. Bake in the oven for 15 minutes. After 5 minutes, place the tomatoes on the remaining part of the tray. Leave in the oven until the bread is crunchy and the tomatoes are nicely roasted. 

2 Peel the prawns and remove the innards (you can leave the end of the tail attached for decoration). Mix them with the garlic, olive oil and rosemary. Season with salt and pepper. Heat a grill pan and grill the prawns for 4 minutes or until pink. 

3 Mix the extra virgin olive oil with the vinegar and season to taste with salt and pepper. 

4 Remove half the core from the lettuce with the Salanova® cutter or cut half a circle around the core with a knife. Wash and dry the leaves and toss them in a large shallow bowl. Drizzle on the dressing and toss in the olives, mozzarella, focaccia croutons and prawns.


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