Italian

Amatritciana Salad

Author: Ben Milbourne

½ a punnet of yellow cherry tomatoes

½ a punnet of red cherry tomatoes

½ cup of young basil leaves

100g of your favorite cured meat (pancetta, prosciutto, salami, speck), diced

100g of baby boconcini, torn into pieces

50g of white anchovy fillets

2 tbsp of olive oil

Juice of 1 lemon

100g of sourdough

3 sprigs of thyme

1 tbsp of picked oregano leaves

1 chili, deseeded and Julienned

Salt and pepper to taste 


This salad is based on one of my favourite Italian regional dishes the Amatriciana. A traditional Roman dish based on tomatoes, speck and cheese.

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