Side dishe for 6

Pancetta Panzanella

Name: Pancetta Panzanella
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 tomatoes; 1 large cucumber; 3 cups arugula; 2 tbsp capers; 1/2 lb pancetta; 2 cloves garlic; 3 cups day-old crusty bread; 3 tbsp extra-virgin olive oil; 2 tbsp champagne or red wine vinegar; 1/4 cup basil; kosher salt and freshly ground black pepper (optional)

Toasted bread, crisp pancetta, tomatoes, cucumber, arugula, and basil mix with a sharp oil and vinegar dressing.

$2.74per serving $$

25 minstart to table

6servings

Italian Dairy-free Budget Side dishes Lunches No-cook Summer

Ingredients

4 tomatoes
1 large cucumber
3 cups arugula
2 tbsp capers
1/2 lb pancetta
2 cloves garlic
3 cups day-old crusty bread
3 tbsp extra-virgin olive oil
2 tbsp champagne or red wine vinegar
1/4 cup basil
kosher salt and freshly ground black pepper (optional)

Steps

Cut the pancetta into small pieces and cook it in a large skillet over medium heat for 8 minutes until crisp.
Add the bread cubes to the skillet and toast them in the pancetta fat for 5 minutes, stirring often.
Whisk the olive oil, vinegar, minced garlic, salt, and pepper in a large bowl.
Add the tomatoes, cucumber, arugula, capers, basil, toasted bread, and pancetta to the bowl.
Toss the salad well and let it stand for 5 minutes before serving.

Main ingredient on sale this week? See what to make with prosciutto or pancetta on sale.