Save Recipe Print
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

Watch how to make this recipe.

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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword