Tomato Salad with Pancetta Crisps
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

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

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

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.

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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