Method

• 1.
  Preheat the oven to 180°C.
• 2.
  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.
• 3.
  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.
• 4.
  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.
• 5.
  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.
• 6.
  Heat 2 tbs oil in a frypan and cook breadcrumb mixture, stirring, for 2-3 minutes until golden and crisp. Drain on paper towel.
• 7.
  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.