Garden Vegetable and Pancetta Panzanella Story

Garden Vegetable and Pancetta Panzanella

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. Cook the pancetta over medium heat until crisp.

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Remove to a paper towel lined plate to drain, reserving the drippings in the pan. Add 1 Tbsp. of olive oil to the pancetta drippings and heat over med/high heat.

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Add the cubed ciabatta to the pan and season with salt and pepper. Toss the bread in the pan and cook until golden brown and crisp, about 5 mins.

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Drain the tomatoes and reserve the tomato water for the dressing. Whisk together all of the ingredients for the dressing in a small bowl except for the oil.

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swipe up now to read more

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Pasta with Pancetta and Asparagus

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