“The longer this salad sits, the better it tastes — just add the pancetta at the last minute,” says Valerie.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 116 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 5 mg |
| Sodium | 291 mg |
Reviews
This turned out very good. Went great with BBQ beef ribs and pork butt.
So good!