"The longer this salad sits, the better it tastes -- just add the pancetta at the last minute," says Valerie.
Recipe courtesy of Valerie Bertinelli
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Tomato Salad with Pancetta Crisps
Total:
1 hr 15 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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 and let cool, then crumble.

Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.

Combine the tomatoes, cucumber and onion 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.

Photograph by Ryan Dausch

Cook's Note

Be sure to store tomatoes at room temperature -- refrigerating them can make them mealy. They'll continue ripening as they sit on the counter.

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