Bountiful Garden Vegetable and Pancetta Panzanella

Easy and Healthy 

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Green Curved Line

Peak summer temps and a bountiful garden harvest inspired this garden vegetable and pancetta panzanella that is bursting with vibrant flavors and a crunchy bite.

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Green Curved Line

Tomatoes

Citterio Cubetti Pancetta

Ciabatta bread

Cucumber

Mozzarella perlini

Ingredients

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Green Curved Line
Tilted Brush Stroke

Toss the tomatoes with a teaspoon of salt in a bowl and set aside.

Tilted Brush Stroke

Cook the pancetta over medium heat until crisp. Remove to a paper towel lined plate to drain, reserving the drippings in the pan.

Tilted Brush Stroke

Add 1 Tbsp of olive oil to the pancetta drippings and heat over med/high heat. Add the cubed ciabatta to the pan and season with salt and pepper.

Tilted Brush Stroke

Toss the bread in the pan and cook until golden brown and crisp, about 5 mins.

Tilted Brush Stroke

Drain the tomatoes and reserve the tomato water for the dressing.

The pancetta drippings plus a generous pinch of salt and pepper sprinkled onto the bread as it toasts make this salad hit the flavor peak.

Tips for success

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