Prep Time
30 min
Cook Time
10 min
Yields
4-6 servings
Crispy pancetta makes a simple salad extraordinary.
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ingredients
6
thin slices pancetta
¼
cup balsamic vinegar
¼
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
½
red onion, cut into 1-inch pieces
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directions
Step 1
Preheat the oven to 350 degrees F.
Step 2
Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.
Step 3
Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
Step 4
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.
Step 5
Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.