Recipe for making bread salad with pancetta, arugula and tomatoes. With the addition of red onions, basil and olives. Salad seasoned with olive oil, wine vinegar and garnished with cheese рикотта и панчеттой. 
The photodishes: Jonathan Cantor Time: 40 min. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. tomato of different varieties, cut into pieces of 3 cm.
- 1/4 Art. chopped seedless calamata olives
- 3 tbsp. young arugula
- 55 gr. hard ricotta cheese, grate
- 1/2 loaf of crispy Italian diced bread 2.5 cm. (about 5 tbsp.)
- 170 gr thinly sliced pancetta (brisket dried in salt, bacon pigs)
- 1/4 Art. thinly chopped red onions
- 1/4 Art. extra virgin olive oil
- Coarse salt and freshly ground pepper
- 1 tbsp. coarsely chopped fresh basil leaves
- 2 tbsp. l red wine vinegar
Recipes with similar ingredients: arugula, tomatoes, ricotta cheese, pancetta, white bread, wine vinegar, red onion, basil, olives
Recipe preparation:
- Preheat the oven to 200 degrees. Soak onions in cold water, while cook the pancetta and croutons.
- Fry the pancetta in several steps, laying out in a large pan in one layer. Cook 4 minutes on each side until crisp. Dry on paper towels. Trampled down Do not pour fat.
- In a small bowl, mix 1 tbsp. l olive oil and melted fat from pancetta. In the resulting mixture, add bread cubes and put on a baking sheet, sprinkling 1/4 tsp. salt and pepper. Spread evenly. Bake for 15 minutes, mixing for it time one time.
- Drain the onion. Leave 6 slices of pancetta, the rest grind. Mix in a large bowl with tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tbsp. l olive oil. Salt, pepper and mix.
- Place the salad in portioned salad bowls. Sprinkle on top with a little ricotta cheese and lay out one slice pancettas.
