TOMATO SALAD WITH PANCETTA CRISPS

Tomato Salad with Pancetta Crisps image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

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6 thin slices pancetta
1/4 cup balsamic vinegar
1/4 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
1/2 red onion, cut into 1-inch pieces

Steps:

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, let cool, then crumble.
Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
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.
Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.