Ingredients

The following ingredients have 6 Servings
  • 10 oz ripe tomatoes, (chopped)
  • 4 oz Citterio Cubetti Pancetta ((1 pkg))
  • 1 tbsp extra virgin olive oil
  • 10 oz ciabatta bread, (torn or cut into 1 inch cubes (1 loaf))
  • 1 English cucumber, (seeded and sliced into half moons)
  • 8 oz mozzarella perlini, (or whole mozzarella, diced )
  • 1 cup fresh basil,  (chopped or torn)
  • 1 cup fresh chives,  (minced)
  • tomato vinaigrette dressing
  • 2 tbsp reserved tomato water
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Kosher salt and pepper
  • 1/4 cup extra virgin olive oil

Instruction

  • Toss the tomatoes with a teaspoon of salt in a bowl and set aside.
  • Cook the pancetta over medium heat until crisp. Remove to a paper towel lined plate to drain, reserving the drippings in the pan.
  • Add 1 Tbsp of olive oil to the pancetta drippings and heat over med/high heat. Add the cubed ciabatta to the pan and season with salt and pepper.
  • Toss the bread in the pan and cook until golden brown and crisp, about 5 mins.
  • Drain the tomatoes and reserve the tomato water for the dressing.
  • Whisk together all of the ingredients for the dressing in a small bowl except for the oil. Slowly whisk in the olive oil in a steady stream until emulsified.
  • Combine all of the salad ingredients in a large bowl and toss with the dressing. You can serve immediately or (my preference) allow to sit at room temperature for 30-60 mins before serving to allow the flavors to marry.