Tomato Salad with Pancetta Crisps
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 176
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 400
- Total: 40 min
- Active: 10 min
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.