Tomato Salad with Pancetta Crisps

This salad is an easy and yummy way to use up some garden produce!

6 thin slices pancetta or bacon

1/4 cup balsamic vinegar

1/4 cup olive oil

salt and pepper

3 large tomatoes, chopped

1 English cucumber, halved lengthwise and sliced

1/2 red onion, chopped

1  Preheat oven to 350.  Place pancetta or bacon on baking sheet and bake until crispy, about 13 minutes.  Remove from oven, cool then crumble.

2  Whisk vinegar, olive oil, salt and pepper together in small bowl.

3  Combine tomatoes, cucumbers, and onion in large bowl and toss to combine.  Pour dressing over and toss to coat.

4  Let sit at room temperature for 30 minutes, stirring occasionally.  Just before serving, scatter with pancetta or bacon.

recipe from Food Network