Proscuitto And Burrata Panzanella Recipe
Burrata, house cut proscuitto, stone fruit vinaigrette, red onion, pomegranate, farm greens, house made focaccia croutons - vegetarian option with no proscuitto
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Preparing the Focaccia Croutons
- 1
Making Focaccia Croutons
Preheat your oven to 375°F (190°C). Cut the focaccia bread into bite-sized cubes.
- 2
Seasoning and Baking
Toss the bread cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and bake for 10-12 minutes or until golden brown and crispy. Set aside to cool.
Preparing the Vinaigrette
- 3
Making the Vinaigrette
Dice the stone fruit and place it in a blender. Add olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth and season to taste. Set aside.
Assembling the Salad
- 4
Prepare the Salad Base
In a large mixing bowl, combine the farm greens, thinly sliced red onion, and pomegranate seeds.
- 5
Add the Burrata and Prosciutto
Tear the burrata into pieces and add it to the salad. If using prosciutto, layer it on top or mix it in.
- 6
Dress the Salad
Drizzle the stone fruit vinaigrette over the salad and gently toss to combine.
- 7
Finish with Croutons
Top the salad with the focaccia croutons and serve immediately.