TOMATO SALAD WITH PANCETTA CRISPS
"The longer this salad sits, the better it tastes -- just add the pancetta at the last minute," says Valerie.
Provided by Valerie Bertinelli
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
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 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.
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