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Tomato Salad with Pancetta Crisps

Recipe courtesy of Valerie Bertinelli

From: Food Network Magazine

Recipe courtesy of Valerie Bertinelli

Watch how to make this recipe.

From: Food Network Magazine

Tomato Salad with Pancetta Crisps

Name: Tomato Salad with Pancetta Crisps
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
Ingredients: 6 thin slices pancetta (about 2 ounces); 1/4 cup balsamic vinegar; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3 large tomatoes, quartered and chopped into 1-inch pieces; 1 English cucumber, halved lengthwise and thickly sliced; 1/2 red onion, cut into 1-inch pieces

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Level: Easy

Total: 1 hr 15 min
Active: 30 min

Yield: 6 to 8 servings

"The longer this salad sits, the better it tastes -- just add the pancetta at the last minute," says Valerie.

Level: Easy

Total: 1 hr 15 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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6 thin slices pancetta (about 2 ounces)

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 large tomatoes, quartered and chopped into 1-inch pieces

1 English cucumber, halved lengthwise and 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 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.