Add a tomato salad with cucumbers and bright red onions flavoring colors, seasoning it with vinaigrette dressing with with balsamic vinegar and sprinkled with slices of crispy pancetta. Before serving, the salad must be infused so that sweet tomato juices mixed with fragrant tart dressing and the longer it will insist, the richer will be its taste. And add pancetta just before serving so that it remains crispy and contrasted with delicate tomatoes.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour. 15 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 thin slices of pancetta (approximately 55 gr.)
- 1/4 Art. balsamic vinegar
- 1/4 Art. olive oil
- 3 large tomatoes, cut into 4 pieces and sliced into pieces of 2 cm.
- 1 cucumber, cut lengthwise in half and sliced thick sliced
- Half a red onion, chopped into pieces of 1 cm.
Recipes with similar ingredients: tomatoes, cucumbers, balsamic vinegar, pancetta, bacon
Recipe preparation:
- Preheat the oven to 175 ° C. Put sliced pancetta on pan with the sides and bake until they become crispy, about 13 minutes. Remove from the oven and let cool, then crumble.
- Combine vinegar, olive oil and a little in a small bowl. salt and black pepper. Taste and if necessary add salt.
- Combine the tomatoes, cucumbers and onions in a large bowl and mix. Pour vinaigrette dressing and mix again to coat vegetables. Salt and pepper to taste.
- Let the salad stand at room temperature for about 30 minutes, mixing it periodically. Just before serving sprinkle with crispy pancetta. Note Be sure to store tomatoes at room temperature so that they remain dense. Moreover, they will continue to mature.
