Crispy Prosciutto & Bocconcini Panzanella Salad
Quick Tips;
Bread Tip - A sturdy sourdough or ciabatta works best so it holds up against the tomato juices.
Prosciutto Swap - Pancetta or crispy bacon works well for a twist.
Make Ahead - Toast the bread and prosciutto earlier in the day, assemble just before serving for the best texture.
Why You’ll Love It
Fresh, Vibrant Flavours - the perfect way to celebrate tomatoes
Crunch and Creaminess - the balance of prosciutto, bocconcini, and toasted bread makes every bite exciting
Simple but Special - with just a handful of ingredients, this salad feels both easy and elevated
Crispy Prosciutto & Bocconcini Panzanella
There’s something magical about eating panzanella in Italy, in the height of summer, when tomatoes are at their absolute sweetest. Here in Puglia, I’m surrounded by market stalls overflowing with ruby-red beauties that smell like sunshine, tomatoes so ripe and fragrant they’re practically beg to be tossed into a big generous salad you want to eat by the spoonful. So why not take this inspiration from Italy back here to Australia with a little twist.
A Twist on Tradition
This version of panzanella isn’t entirely traditional, but it is undeniably delicious. I’ve added two things I adore: crispy prosciutto! and.. creamy bocconcini! An addition of salty, savoury crunch and a sprinkle of richness. When you toast the bread, you lay the prosciutto alongside it, letting it crisp up in the oven until it shatters into little shards of goodness that scatter perfectly throughout the salad.
The result? A Panzanella that balances sweet, juicy tomatoes with creamy cheese, crunchy bread, and salty prosciutto. It’s the kind of dish that feels rustic yet a little bit indulgent, perfect for summer lunches, lazy dinners, or sharing at the table with friends.
Making the Most of Tomatoes
If you’re in Australia right now and tomatoes aren’t just quite at their peak, don’t skip this recipe! Instead, just be a little choosy at the shops. Look for the ripest, most fragrant ones you can find are; vine-ripened or truss tomatoes, are you’re usually your best bet. Here’s a little Italian trick - if they’re lacking in sweetness, sprinkle them with a touch of sugar and let them sit for a while to macerate. This simple step coaxes out their juices and brings a taste of summer, no matter the season.
Crispy Prosciutto & Bocconcini Panzanella Salad
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
800g ripe tomatoes (a mix of varieties if possible), cut into chunks
150g bocconcini, torn or halved
5 slices prosciutto
2 thick slices stale bread, torn into bite-sized pieces
1/2 small red onion
20g fresh basil leaves
2tsp red wine vinegar
1 garlic clove, minced
1tsp dried oregano
Extra virgin olive oil
Salt & black Pepper
Method:
1. Prepare the tomatoes - Place chopped tomatoes in a large mixing bowl, season generously with salt, and toss well. Set aside for 10 minutes to release their juices.
2. Toast the bread & Prosciutto - Meanwhile, heat a large frypan over medium heat with a drizzle of olive oil. Add the bread chunks and prosciutto slices together, turning occasionally, until the bread is golden and crisp and the prosciutto is deeply coloured and brittle (about 5-7 minutes). Remove from the pan and break the prosciutto into bite-sized pieces.
3. Make the dressing - In the same bowl with the tomatoes and their juices, add the red wine vinegar, garlic, oregano, and 3tbsp extra virgin olive oil. Whisk or stir to combine, seasoning with pepper (add more salt if needed).
4. Assemble the salad - Add the sliced red onion, fresh basil leaves, bocconcini, toasted bread, and crispy prosciutto to the bowl with the tomatoes and dressing. Toss gently until everything is well coated.
5. Serve - Serve immediately for crunch, or let sit for 10 minutes so the bread soaks up the dressing.