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Tomato Salad with Pancetta Crisps

Tomato Salad with Pancetta Crisps
PREP TIME
30 min
COOK TIME
10 min
YIELDS
4-6 servings

Crispy pancetta makes a simple salad extraordinary.

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Ingredients

6
thin slices pancetta
¼
cup balsamic vinegar
¼
cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3
large tomatoes, quartered, chopped into 1-inch pieces
1
English cucumber, halved lengthwise, thickly sliced
½
red onion, cut into 1-inch pieces
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Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.

Step 3

Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.

Step 4

Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.

Step 5

Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

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