ITALIAN-STYLE SALAD WITH CRISP PANCETTA

Italian-style salad with crisp pancetta image

Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil

Provided by Katy Greenwood

Time 15m

Number Of Ingredients 9

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Ingredients

6 slices pancetta
2 balls mozzarella , torn into chunks
6-8 tomatoes , chopped into large pieces
285g jar artichoke in oil, drained
large handful basil leaves
crusty bread , to serve
1 shallot , finely chopped
3-4 tbsp extra virgin olive oil
2-3 tbsp sherry vinegar

Steps:

Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.

Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium