Panzanella with Pancetta
Servings: 4 servings
Calories: 342kcal
Ingredients
- 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
- ⅓ 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!
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 18g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 31mg | Sodium: 385mg | Fiber: 3g | Sugar: 6g