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Prosciutto, Pancetta & Burrata Panzanella Salad


1 loaf (12 ounces) ciabatta bread, cut into 1-inch pieces
¼ cup plus 2 tablespoons extra virgin olive oil
1 package (4 ounces) Fiorucci® Diced Pancetta
2 garlic cloves, minced
¼ cup red wine vinegar
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 large beefsteak tomatoes, chopped
1 medium English cucumber, quartered lengthwise and chopped
½ cup thinly sliced red onio
⅓ cup chopped fresh basil
¼ cup chopped fresh parsley
1 package (8 ounces) burrata cheese, drained and torn into 1-inch pieces
1 package (3 ounces) Fiorucci® Prosciutto di Parma, torn into 1-inch pieces


Prep: 20 minutes | Bake: 20 minutes | Serves: 8

1. Preheat oven to 350°. In large bowl, toss bread and 2 tablespoons oil; spread in single layer on rimmed baking pan. Bake bread 20 minutes or until golden brown and toasted.

2. In large skillet, cook pancetta over medium heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. Makes about ½ cup.

3. In large bowl, whisk garlic, vinegar, salt, pepper and remaining ¼ cup oil. Add tomatoes, cucumber, onion, basil, parsley and bread; toss. Fold in cheese and prosciutto. Makes about 12 cups.

4. Serve salad sprinkled with pancetta.


Approximate nutritional values per serving (1½ cups salad, 1 tablespoon pancetta): 348 Calories, 24g Fat (8g Saturated), 41mg Cholesterol, 885mg Sodium, 22g Carbohydrates, 2g Fiber, 2g Sugars, 12g Protein