Ingredients
Units
Scale
- 2 Tablespoons red wine vinegar
- 3 teaspoons extra virgin olive oil
- 1/2 teaspoon freshly-cracked sea salt
- 1/4 teaspoon freshly-cracked black pepper
- 2 – 3 garlic cloves, minced
- 4 cups coarsely chopped vine-ripe, red tomatoes
- 1/2 cup sliced red onion
- 1/3 cup chopped fresh basil
- 6 pancetta slices (cut about 1/8th” thick), cooked and diced
- 1 (8-ounce) loaf day-old French bread, cut into 1-inch cubes
Instructions
- Preheat the oven to 350°.
- Arrange bread cubes in a single layer on a baking sheet.
- Bake at 350° for 15 minutes or until toasted; cool.
- On a medium-high stove setting, saute' the diced pancetta until golden brown. Remove the cooked pancetta from the grease and pat dry with paper towels to remove any remaining grease. Cool.
- While the pancetta is sauteeing, combine the first 5 ingredients in a bowl; stir with a whisk.
- In a medium mixing bowl, add tomato, onion, and basil; toss well. Set aside.
- Add the cooled, diced pancetta.
- Add the ingredients (in Step #5) to the tomato/onion/basil/pancetta mixture.
- Toss the bread cubes into the tomato mixture; tossing gently to combine.
- Serve immediately.
- Mangia and Enjoy!
Notes
Nutrition
- Serving Size: 1
- Calories: 342
- Sugar: 6
- Sodium: 385
- Fat: 27
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 8
- Cholesterol: 31
