In a small mixing bowl combine the peppers, onion, garlic, oregano, red pepper flakes, 4 tablespoons of the oil, red wine vinegar and salt. Mix well and refrigerate while you toast the bread.
Preheat the oven to 400 degrees.
Spread the torn bread onto a 13x18 inch baking sheet and drizzle with the remaining oil. Toast for 8-10 minutes. Remove to a large mixing bowl.
Add the peppers and all their juices to the bread along with the tomatoes and the water. Toss until everything is well coated. Add the prosciutto, basil and pieces of burrata. Drizzle with a bit more extra virgin olive oil before serving.