Salads & Dressings

Panzanella Salad with Prosciutto and Burrata


INGREDIENTS
  • 1 loaf of rustic bread, sliced in half lengthwise
  • 2 cloves of garlic, peeled
  • 1 pint cherry or grape tomatoes, halved
  • 5 oz. baby arugula
  • 3 oz. thinly sliced prosciutto
  • 8 oz. burrata*

Directions
Step 1

Preheat oven to 350 degrees. Place the bread loaf halves directly on an oven rack in the center of the oven and toast for 10 minutes until golden and crusty. Remove from oven and let cool slightly. Rub the cut side of each piece of bread with a clove of garlic. Cut the halves into one-inch cubes.

Step 2

In a large bowl, add a tablespoon of Massimo Gusto Extra Virgin Olive Oil and then add arugula, tossing to coat. Season with a bit of kosher salt to taste. Place the dressed arugula on a large platter. In the same bowl, add a tablespoon of Massimo Gusto Modena Balsamic Vinegar and an additional tablespoon of Massimo Gusto Extra Virgin Olive Oil, whisking to combine. Add the tomato halves and toasted bread cubes and toss to coat. Top the arugula with the tomato and bread salad.

Step 3

Place the prosciutto slices next to the salad on the platter. Cut the burrata into large pieces and place on the platter. Drizzle with Massimo Gusto Extra Virgin Olive Oil and season with salt and pepper.

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