Peak summer temps and a bountiful garden harvest inspired this garden vegetable and pancetta panzanella that is bursting with vibrant flavors with a crunchy bite.
- 10 oz ripe tomatoes, chopped
- 4 oz Citterio Cubetti Pancetta (1 pkg)
- 1 tbsp extra virgin olive oil
- 10 oz ciabatta bread, torn or cut into 1 inch cubes (1 loaf)
- 1 English cucumber, seeded and sliced into half moons
- 8 oz mozzarella perlini, or whole mozzarella, diced
- 1 cup fresh basil, chopped or torn
- 1 cup fresh chives, minced
- tomato vinaigrette dressing
- 2 tbsp reserved tomato water
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Kosher salt and pepper
- 1/4 cup extra virgin olive oil
-
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.
-
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.
-
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.
-
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.
-
Combine all of the salad ingredients in a large bowl and toss with the dressing. You can serve immediately or (my preference) allow to sit at room temperature for 30-60 mins before serving to allow the flavors to marry.
- Tossing the tomatoes in salt and reserving the juice amps up the tomato flavor while taking out excess water. Don't skip this step!
- Watch the temperature as you cook the pancetta. You're looking for a golden brown crispness, but not burnt. Save those drippings for the bread!
- 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.
- Seed that cucumber! This also helps to remove excess water so the dressing pops.
- Let the salad sit at room temperature for 30-60 mins (DON'T REFRIGERATE!) before you serve to really allow the flavors to meld.