Fennel, Radish and Prosciutto Bread Salad Recipe

Fennel, Radish and Prosciutto Bread Salad Recipe

How To Make Fennel, Radish and Prosciutto Bread Salad

There are a lot of textures in this bread salad recipe. The crisp pita bread, the crunch of the radish and fennel, and the soft prosciutto.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 4wheat pita breads,pocketless, whole
  • ¼cupextra virgin olive oil,(plus 2 tbsp)
  • 2tbsplight mayonnaise
  • tspdijon mustard
  • 1clovegarlic
  • 2tbspwhite wine vinegar
  • 2fennel bulbs
  • 8radishes
  • 6ozprosciutto
  • 1oztoscano cheese,(½ cup), sliced, manchego or pecorino


  1. Preheat the oven to 400 degrees F.

  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. Let cool.

  4. In the same bowl, whisk the mayonnaise with the mustard, garlic and vinegar.

  5. Slowly whisk in the remaining ¼ cup of olive oil.

  6. Season with salt and pepper and stir in the fennel fronds.

  7. Add the toasted pita bread, fennel, radishes, prosciutto and cheese and season with salt and pepper.

  8. Toss the salad and serve.


  • Calories: 280.93kcal
  • Fat: 15.59g
  • Saturated Fat: 3.37g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 8.61g
  • Polyunsaturated Fat: 2.71g
  • Carbohydrates: 23.82g
  • Fiber: 5.00g
  • Sugar: 3.85g
  • Protein: 13.22g
  • Cholesterol: 24.66mg
  • Sodium: 1027.25mg
  • Calcium: 83.63mg
  • Potassium: 567.86mg
  • Iron: 1.96mg
  • Vitamin A: 49.93µg
  • Vitamin C: 11.89mg
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