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5.0 – 1 reviews • Tomato
| Level: |
Easy |
| Total: |
40 min |
| Active: |
10 min |
| Yield: |
4 to 6 servings |
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
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, let cool, then crumble.
- Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
- 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.
- 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 6 servings |
| Calories |
176 |
| Total Fat |
15 g |
| Saturated Fat |
3 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
5 g |
| Protein |
3 g |
| Cholesterol |
10 mg |
| Sodium |
400 mg |
