3 scrumptious side dishes for your Summer table

For the Panzanella:

• 900g mixed tomatoes, cut into bite-size pieces
• 170g buffalo mozzarella, torn into bite-size pieces
• 6g kosher salt, plus more for seasoning
• 300g ciabatta (about 5 cups bread cubes)
• 10 tablespoons extra-virgin olive oil, separated
• 1 medium shallot, minced (3 tablespoons)
• 3 medium cloves garlic, minced (3 teaspoons)
• 1/2 teaspoon Dijon mustard
• 3 tablespoons white wine vinegar or red wine vinegar
• Freshly ground black pepper
• 2/3 cup basil leaves, roughly chopped
• 1 cucumber, unpeeled and seeded

For the Pan-Fried Eggplant with Burrata, Basil, and Capers:

• 1⁄2 cup balsamic vinegar di Modena
• 1 cup olive oil
• 2 small eggplant, trimmed and sliced (choose desired thickness)
• salt and freshly ground black pepper, to taste
• 3 tablespoons capers
• 6 basil leaves, thinly sliced
• 150g Burrata cremosa

For the Prosciutto wrapped Asparagus:

• 350g prosciutto
• 500g asparagus
• 1 tablespoon olive oil

For the Panzanella:

1. Allow tomatoes to drain in a colander placed over a bowl and season with 2 teaspoons salt – toss until coated. Set aside for about 30 minutes, tossing occasionally.
2. Preheat oven to 180°C. Toss the bread cubes with about 2 tablespoons (30ml) olive oil. Place on a baking sheet. Bake for 15 minutes until crispy. Allow to cool once removed from the oven
3. Place colander with tomatoes in the sink to drain off further
4. For the dressing: Add shallot, garlic, mustard, and vinegar to the bowl with tomato juice. Whisk well, whilst gradually adding 1/2 cup (120ml) olive oil. Season with salt and pepper to taste
5. In a large bowl, add the toasted bread, tomatoes, cucumber, mozzarella and dressing. Add basil leaves over the top. Toss to coat well – seasoning to taste. Allow to sit for about 30 minutes before serving, tossing occasionally.

For the Pan-Fried Eggplant with Burrata, Basil, and Capers:

1. In a saucepan, simmer vinegar over medium heat until reduced to a thick syrup (about 15 minutes)
2. In a pan, heat half the oil over medium-high heat. Fry the eggplant until golden-brown (6 to 7 minutes) Remove from oil once fried well, and drain on paper towels - season with salt and pepper. 
3. Set on serving platter - drizzle over the balsamic, add the torn pieces of burrata; top with capers and basil.

For the Prosciutto wrapped Asparagus:

1. Remove the woody ends of the asparagus spears.
2. Wrap a slice of prosciutto tightly around an asparagus spear from bottom to tip. Repeat with all spears.
3. In a nonstick pan, add olive oil to coat. Cook spears on all sides until prosciutto is slightly browned and crisp (2-3 minutes)