Tomato salad with crispy pancetta

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

Add a pop of flavor to a tomato, cucumber, and red onion salad by tossing it with a balsamic vinaigrette and topping it with slices of crisp pancetta. Let the salad sit before serving to allow the sweet tomato juices to meld with the aromatic, tart dressing, and the longer it sits, the richer the flavor. Add the pancetta just before serving to ensure it retains its crispness and contrasts well with the tender tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 thin slices pancetta (about 55g)
1/4 cup balsamic vinegar
1/4 cup olive oil
3 large tomatoes, quartered and cut into 2cm pieces.
1 cucumber, halved lengthwise and sliced thickly
Half a red onion, cut into 1cm pieces.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place pancetta slices on a rimmed baking sheet and bake until crisp, about 13 minutes. Remove from oven and let cool, then crumble.
In a small bowl, combine vinegar, olive oil, a pinch of salt, and black pepper. Taste and adjust the seasoning if necessary.

Combine the tomatoes, cucumbers, and onions in a large bowl and toss to combine. Drizzle with the vinaigrette and toss again to coat. Season with salt and pepper to taste.
Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Sprinkle with crispy pancetta just before serving.

Note

Be sure to store tomatoes at room temperature to keep them firm and to ensure they continue to ripen..

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Summer dishes / Main courses / Side dishes / Salads / Vegetable salads