Tomato salad with crispy pancetta

Ingredients:

• 6 thin slices pancetta (about 55g)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 3 large tomatoes, quartered and cut into 2cm pieces.
• 1 cucumber, halved lengthwise and sliced ​​thickly
• Half a red onion, cut into 1cm pieces.

Preparation:

1. Preheat oven to 350°F (175°C). Place pancetta slices on a rimmed baking sheet and bake until crisp, about 13 minutes. Remove from oven and let cool, then crumble.
2. In a small bowl, combine vinegar, olive oil, a pinch of salt, and black pepper. Taste and adjust the seasoning if necessary.
3. Combine the tomatoes, cucumbers, and onions in a large bowl and toss to combine. Drizzle with the vinaigrette and toss again to coat. Season with salt and pepper to taste.
4. Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Sprinkle with crispy pancetta just before serving.
   
   
   Note
   
   Be sure to store tomatoes at room temperature to keep them firm and to ensure they continue to ripen..