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Panzanella with Pancetta

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Cuisine: Italian

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
  • 23 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

  1. Preheat the oven to 350°.
  2. Arrange bread cubes in a single layer on a baking sheet.
  3. Bake at 350° for 15 minutes or until toasted; cool.
  4. 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.
  5. While the pancetta is sauteeing, combine the first 5 ingredients in a bowl; stir with a whisk.
  6. In a medium mixing bowl, add tomato, onion, and basil; toss well. Set aside.
  7. Add the cooled, diced pancetta.
  8. Add the ingredients (in Step #5) to the tomato/onion/basil/pancetta mixture.
  9. Toss the bread cubes into the tomato mixture; tossing gently to combine.
  10. Serve immediately.
  11. Mangia and Enjoy!


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
Verified by ExactMetrics