This vibrant salad showcases beautiful fresh tomatoes.
- 6 small red onions
- 2 tablespoons olive oil, plus extra to drizzle
- 6 small clusters of vine-ripened cherry tomatoes
- 8 slices prosciutto
- 1 cup (70g) fresh breadcrumbs
- 1 garlic clove, finely chopped
- 250g cherry kumatos, halved
- 4 small ox heart tomatoes, halved
- 1 roasted red capsicum, sliced
- 1 ball of burrata or buffalo mozzarella
- 1/4 cup (60ml) white wine vinegar
- 3/4 cup (185) olive oil
- 1/2 cup roughly chopped basil leaves
- 1 teaspoon Dijon mustard
- 1 teaspoon caster sugar
- Preheat the oven to 180°C.
- Cut each onion into 6 wedges without cutting all the way through the stem end (this will help to keep them intact). Place on a baking tray, drizzle with a little oil and season. Roast for 20 minutes.
- For the basil dressing, combine all ingredients in a screwtop jar. Season, then seal and shake to combine. Refrigerate leftover dressing for up to 3 days.
- Add vine-ripened cherry tomatoes to tray, drizzle with a little more oil and season, then roast for a further 4-5 minutes until onions are tender and golden, and tomatoes are starting to collapse. Set aside to cool.
- Heat a little more oil in a frypan over medium heat. Add 2 slices prosciutto and cook, turning, for 2-3 minutes or until crisp. Drain on paper towel, then transfer to a food processor with breadcrumbs and garlic, and pulse to combine. Heat
- 2 tbs oil in a frypan and cook breadcrumb mixture, stirring, for 2-3 minutes until golden and crisp. Drain on paper towel.
- Layer onions, tomatoes and roast capsicum on a serving platter, drizzle with dressing and scatter over the prosciutto crumbs. Serve salad with the burrata and remaining prosciutto.