Bread salad with pancetta, arugula and tomatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A recipe for a bread salad with pancetta, arugula, and tomatoes. It's topped with red onion, basil, and olives. Dressed with olive oil and wine vinegar, the salad is garnished with ricotta cheese and pancetta.
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.
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:
- 900 g of tomatoes of different varieties, cut into 3 cm pieces.
- 1/4 cup chopped pitted Kalamata olives
- 3 cups young arugula
- 55 g hard ricotta cheese, grated
- 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups)
- 170 g thinly sliced pancetta (salt-cured brisket of bacon breed pigs)
- 1/4 cup thinly sliced red onion
- 1/4 cup extra virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup fresh basil leaves, coarsely chopped
- 2 tablespoons red wine vinegar
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Cooking the dish according to the recipe:
- Preheat the oven to 200 degrees Celsius. Soak the onions in cold water while you prepare the pancetta and croutons.
- Fry the pancetta in batches, placing it in a single layer in a large skillet. Cook for 4 minutes on each side until crisp. Drain on paper towels. Don't discard the rendered fat.
- In a small bowl, combine 1 tablespoon each of olive oil and rendered pancetta fat. Add the bread cubes to the mixture and place them on a baking sheet, sprinkling with 1/4 teaspoon each of salt and pepper. Spread them into an even layer. Bake for 15 minutes, stirring once.
- Drain the onions. Reserve 6 slices of pancetta and finely chop the rest. Combine in a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar, and the remaining 3 tablespoons of olive oil. Season with salt and pepper and toss to combine.
- Divide the salad into individual serving bowls. Sprinkle with a little ricotta cheese and top with a slice of pancetta.
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