Panzanella with Lentils, Pancetta & Burrata

Salt the Tomatoes: Place the chopped tomatoes in a colander set over a bowl. Sprinkle with 2 tsp sea salt flakes, toss gently, and let them sit for about 20 minutes to release their juices

Soften the Onion: While the tomatoes rest, soak the red onion slices in the red wine vinegar for 10–15 minutes to soften and mellow their bite. Set aside.

Prepare the Bread: Heat 125mL olive oil in a large frypan over medium heat. Add the bread cubes and toast for 8-10 minutes, turning often, until golden and crisp. Remove from heat and let cool slightly.

Cook the Pancetta: In the same frypan, over medium heat, cook the pancetta slices for 2-3 minutes per side until crisp and lightly golden. Transfer to a paper towel-lined plate to cool.

Assemble the Salad: In a large bowl, combine:
Salted tomatoes (including their juices)
Toasted bread cubes
Cooked lentils
Soaked red onion (with vinegar)
Torn basil leaves
Drizzle with 60-80mL olive oil (start with less and add to taste)
Season with additional sea salt flakes if needed
Toss everything gently but thoroughly. Let sit for 5 minutes to allow the bread to absorb flavors.

Plate and Serve: Divide the salad among serving plates. Top with torn pieces of burrata and crisp pancetta/prosciutto. Finish with a final drizzle of olive oil and a few extra basil leaves.