Matt Xiaxiang
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Main dishesPanzanella
Italian salad with ripe tomatoes, cucumber, basil, and toasted sourdough all tossed in a tangy red wine vinaigrette.
Serve it alongside grilled chicken, pan-seared fish, or garlic butter prawns for a light yet satisfying meal. For a vegetarian option, grilled halloumi or burrata add richness that balances the salad’s acidity.
If you're making it part of a larger spread, pair it with a chilled gazpacho, roasted aubergines, or an antipasti platter. For a heartier meal, serve it with focaccia or garlic bread to soak up the delicious juices.
Ingredients
- 250 grams Sourdough or ciabatta
- 600 grams Mix of ripe cherry and plum tomatoes
- 0.5 small Red onion
- 1 medium Cucumber
- 1 handful Fresh basil
- 150 grams Burrata
- 100 grams Prosciutto
- 1 tablespoon Red wine vinegar
- 1 clove Garlic
- 1.5 teaspoons Salt
- 1.5 teaspoons Ground black pepper
- 3 tablespoons Extra virgin olive oil
Instructions
- Pre-heat the oven to 180°C. Tear the bread into bite-sized pieces and spread on a tray with 1 teaspoons salt, 1 teaspoon ground black pepper and 1 tablespoon olive oil. Bake for 10-15 minutes until lightly crisp but not completely dry. Let it cool.
- At the same time, tear and roll the prosciutto onto a separate tray. Bake in the oven at 180°C for 8–10 minutes until crisp. Let cool as well.
- Chop the cherry tomatoes in half and plum tomatoes into similar sized pieces. Add to a bowl and toss with a pinch of salt and let them sit for 10 minutes. Reserve the tomato juice.
- Peel and deseed the cucumber and chop into smaller pieces. Thinly julienne the red onion and rough chop the basil leaves.
- In a small bowl, whisk together the reserved tomato juices, olive oil, red wine vinegar, grated garlic, salt, and black pepper.
- Add the toasted bread, tomatoes, cucumber, red onion, and basil to a large bowl. Pour over the vinaigrette and toss well. Let sit for 10-15 minutes to allow the flavours to meld.
- Top with torn burrata and top with crispy prosciutto. Finish with a drizzle of olive oil and extra basil.
My notes
Cooking tips
- Bread: Toasting the bread is completely optional but it adds a great textural component to the salad. If not toasting, ensure your bread is stale as otherwise it will turn mushy.
- Tomato juices: Salting the tomatoes draws out their juices, which enhances the flavour and forms the base of the dressing.
- Rest the salad: After mixing, let the salad sit for 10-15 minutes so the bread can soak up the flavours without getting too soggy.
- Season as you go: Taste and adjust the seasoning (salt, pepper, vinegar) in layers as the recipe is only a guide. The tomatoes release juice, so you might need more seasoning after everything has marinated.
- Vinaigrette balance: If you find the dressing too tangy, add a touch of sugar to balance out the acidity.
Alternative ingredients
- For more depth in the red wine vinaigrette, add some dried herbs such as oregano and thyme.
- If you don’t have burrata, use torn mozzarella or ricotta for a similar creamy texture.
- Mix in a few capers or anchovies to bring extra depth to the dressing.
- Complementary ingredients such as bell peppers or olives can be used for different variations. Keep it simple though.
Storage instructions
Store the bread, prosciutto and dressing separately if possible to prevent them from becoming soggy.
- Refrigeration: Store in an airtight container. While it’s best eaten fresh, it can last up to 1 day. The bread will soften, but the flavours will still be delicious.
- Freezer: It’s not recommended to freeze the salad because the texture will change significantly once thawed. However, you can freeze the bread beforehand.
Re-heating instructions
If eating leftovers another time, bring to room temperature beforehand as otherwise the flavours can be muted due to the cold. To refresh the salad, add freshly toasted bread and prosciutto and mix in.
Nutrition and dietary facts
Vegetarian
(Per serving) Calories: 368kcal (16%), Protein: 13.7g (23%), Fat: 17.1g (21%), Saturated fat: 6.4g (43%), Carbohydrates: 40.6g (15%), Sugars: 6.2g (25%), Fibre: 4.2g (14%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.