This Burrata & Prosciutto Panzanella Salad is a delightful mix of fresh flavors and textures, perfect for a summer meal or a special occasion. The combination of juicy cherry tomatoes, crispy prosciutto, creamy burrata, and chunks of sea salt Turkish rolls makes this dish a crowd-pleaser. Topped with a tangy vinaigrette and fresh basil leaves, it’s an easy-to-make yet gourmet salad that’s sure to impress.
🌟 Ingredients 🌟
- 2 x Bakers Delight Sea Salt Turkish Rolls
- 1 large punnet cherry tomatoes (approx 400g)
- 1 tbsp salt
- 1 lemon
- 8 slices of prosciutto, finely sliced
- 1/2 shallot, finely chopped
- 2 tbsp chives, finely chopped
- 1 tbsp dried oregano
- 1/4 cup red wine vinegar
- 1 tbsp honey
- 1/4 cup olive oil
- Basil leaves
- Burrata
- Black pepper
🌟 Method 🌟
1. Prep the Tomatoes:
Chop the cherry tomatoes in half and place them in a strainer over a bowl. Sprinkle with salt and let them sit for 30 minutes. This process allows the juice to drain, which will be used in the vinaigrette.
2. Toast the Bread and Prosciutto:
Rip the Turkish rolls into 2cm chunks and place them on a baking tray. Drizzle with olive oil and lemon zest. Add the finely sliced prosciutto to the tray. Bake at 180°C for 10 minutes until the bread is crispy and the prosciutto is golden.
3. Make the Vinaigrette:
In a bowl, mix the tomato water, finely chopped shallots, chives, oregano, red wine vinegar, and honey. Gradually whisk in the olive oil to create a smooth vinaigrette.
4. Assemble the Salad:
In a large bowl, combine the salted tomatoes, toasted bread, and vinaigrette. Toss gently to coat. Add fresh basil leaves and crumble the crispy prosciutto over the top. Finally, spread or pop the burrata evenly over the salad.
5. Serve:
Top with freshly ground black pepper and serve immediately. Enjoy the burst of flavors from this fresh, summery salad!