BLT Bread Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/4 cup thinly sliced red onion |
6 ounces thinly sliced pancetta |
1/4 cup extra-virgin olive oil |
1/2 loaf crusty italian bread, cut into 1-inch cubes (about 5 cups) |
kosher salt and freshly ground pepper |
2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks |
3 cups baby arugula |
1 cup fresh basil leaves, roughly chopped |
1/4 cup pitted kalamata olives, chopped |
2 tablespoons red wine vinegar |
2 ounces ricotta salata cheese, shaved |
Directions:
1. Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad.
2. Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings.
3. Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes.
4. Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil. Toss and season with salt and pepper.
5. Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.
6. Photograph by Jonathan Kantor
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