WATERMELON SALAD WITH PANCETTA
You don't need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer, and that the first and best way to "prepare" it is to just cut it up and devour it. But this recipe is a great idea, too. Pancetta gives this salad a salty bite and mozzarella adds creaminess.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup mozzarella cubes. For the vinaigrette, render 4 ounces chopped pancetta in olive oil until crisp. Add some chopped shallot, a splash of sherry vinegar and lots of black pepper. Toss with the watermelon and tomatoes. Garnish: Fresh basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
