TOMATO SALAD WITH PANCETTA CRISPS

Tomato Salad with Pancetta Crisps image

Provided by Valerie Bertinelli

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

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

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.