Loading Video...

Tomato Salad with Pancetta Crisps

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 to 6 servings
Share This Recipe

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

  1. Preheat the oven to 350 degrees F.
  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.
  3. Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
  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.
  5. Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.
Roasted Cherry Tomato Bisque
PREMIUM
26m Easy 99%
CLASS
Heirloom Tomato Salad
PREMIUM
5m Easy 98%
CLASS
Chopped Salad
PREMIUM
Katie Lee

Chopped Salad

14m Easy 97%
CLASS
Greek Grain Salad
PREMIUM
20m Easy 100%
CLASS