Categories: Salad
Ingredients
- 6 thin slices pancetta
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 large tomatoes, quartered, chopped into 1-inch pieces
- 1 English cucumber, halved lengthwise, thickly sliced
- 1/2 red onion, cut into 1-inch pieces
Directions
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Preheat the oven to 350 degrees F.
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Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble.
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Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
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Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
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Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.