Delectable Garden Vegetable and Pancetta Panzanella

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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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Ingredients

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

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

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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.

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

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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.

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