| 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 |