Tomato salad with pancetta crisps
Indulge in a flavorful combination of juicy tomatoes and crispy pancetta in this vibrant salad. A harmonious blend of sweet, savory, and salty flavors awaits your taste buds.
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 180 °C.
- Lay out the pancetta slices on a sheet pan and bake until they turn crispy, around 13 minutes. Take them out of the oven, allow them to cool, then break them into small pieces.
- Mix the vinegar, oil, salt, and pepper in a small bowl. Taste it and adjust the seasoning if necessary.
- Mix the tomatoes, cucumbers, and onions in a large bowl and mix well. Pour the dressing over the salad; toss until everything is coated. Season with salt and pepper.
- Allow the salad to rest at room temperature for approximately 30 minutes, stirring occasionally. Just before serving, sprinkle the crumbled pancetta on top.
Summary:
- Calories: 1036 kcal
- Fat: 88 g
- Protein: 19 g
- Carbs: 48 g
- Potassium: 1915 mg
- Magnesium: 120 mg