Tomato Salad with Pancetta Crisps

"The longer this salad sits, the better it tastes -- just add the pancetta at the last minute," says Valerie.
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 6 to 8 servings
Share This Recipe

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

Directions

  1. 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.
  2. Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
  3. 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.
  4. Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

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.

Tomato, Onion, and Cucumber Salad

Tomato and Bibb Lettuce Salad

Tomato Confit

Tomato Bisque

Best Tomato Soup Ever

Roasted Tomato Basil Soup

Roasted Tomato Soup

Bacon-Tomato Linguine