Tomato Salad with Pancetta Crisps

Total Time:
40 min
Prep:
10 min
Inactive:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 thin slices pancetta
  • 1/4 cup balsamic vinegar
  • 1/4 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
  • 1/2 red onion, cut into 1-inch pieces
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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