Tomato Salad With Pancetta Crisps Recipes

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PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA



Parmesan Crisps with Pancetta and Roma Tomato Salsa image

Provided by Guy Fieri

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 8

1 cup grated Parmigiano-Reggiano
1 teaspoon paprika
1 teaspoon freshly black pepper, plus more for seasoning
1/2 cup chopped pancetta
1 cup diced Roma tomatoes
2 tablespoons julienne fresh basil leaves
Salt
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
  • On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
  • Place in preheated oven and cook until cheese melts.
  • Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
  • In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
  • In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
  • Add tomato mixture to Parmesan crisps and top with pancetta.

TOMATO SALAD WITH PANCETTA CRISPS



Tomato Salad with Pancetta Crisps image

"The longer this salad sits, the better it tastes -- just add the pancetta at the last minute," says Valerie.

Provided by Valerie Bertinelli

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

6 thin slices pancetta (about 2 ounces)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large tomatoes, quartered and chopped into 1-inch pieces
1 English cucumber, halved lengthwise and thickly sliced
1/2 red onion, cut into 1-inch pieces

Steps:

  • Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven and let cool, then crumble.
  • Whisk the vinegar, olive oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed.
  • Combine the tomatoes, cucumber and onion in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper.
  • Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta.

TOMATO SALAD WITH CHEESE CRISPS



Tomato Salad with Cheese Crisps image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 thick slices Italian bread, cut into cubes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons white wine vinegar
2 pounds mixed heirloom tomatoes, cut into chunks
1 bunch scallions, sliced
2 tablespoons chopped fresh dill
3/4 cup grated gruyere cheese
1 tablespoon all-purpose flour

Steps:

  • Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
  • Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread
  • cubes and toss to coat. Set aside while you make the crisps.
  • Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.

ITALIAN-STYLE SALAD WITH CRISP PANCETTA



Italian-style salad with crisp pancetta image

Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil

Provided by Katy Greenwood

Categories     Main course

Time 15m

Number Of Ingredients 9

6 slices pancetta
2 balls mozzarella , torn into chunks
6-8 tomatoes , chopped into large pieces
285g jar artichoke in oil, drained
large handful basil leaves
crusty bread , to serve
1 shallot , finely chopped
3-4 tbsp extra virgin olive oil
2-3 tbsp sherry vinegar

Steps:

  • Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
  • Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.

Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium

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