Garden Vegetable and Pancetta Panzanella Recipe

A panzanella is at its core a bread salad. A crispy, crunchy, salad of toasted (or stale) bread tossed with fresh vegetables and a simple piquant vinegar-based dressing.

INGREDIENTS

- Ripe tomatoes - Citterio Cubetti Pancetta - Extra virgin olive oil - Ciabatta bread - English cucumber - Mozzarella perlini, or whole mozzarella, diced - Fresh basil - Fresh chives - Tomato vinaigrette dressing

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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. Remove to a paper towel lined plate to drain, reserving the drippings in the pan.

INSTRUCTIONS

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

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Whisk together all of the ingredients for the dressing in a small bowl except for the oil. Slowly whisk in the olive oil in a steady stream until emulsified.

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Combine all of the salad ingredients in a large bowl and toss with the dressing. You can serve immediately or allow to sit at room temperature for 30-60 mins before serving.

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