Tomato Salad with Pancetta Crisps

Name: Tomato Salad with Pancetta Crisps
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
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

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 to 6 servings

Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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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

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.