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Tomato Salad with Pancetta Crisps

  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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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.

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