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Italian-Style Salad with Crisp Pancetta

Except for quickly sizzling the pancetta to crispiness, you won’t have to heat up the kitchen to enjoy this quintessentially summery supper. Simple but effective, the combination of flavors here is outstanding, and the short list of ingredients makes pulling it all together a snap — just be sure to have a crusty loaf on hand to serve alongside for mopping up the luscious juices!

Italian-Style Salad with Crisp Pancetta

6 slices pancetta
8 oz. fresh mozzarella, torn into chunks
6-8 tomatoes, sliced into bite-sized pieces
6 oz. jar marinated artichoke hearts, drained
handful fresh basil leaves
crusty bread, to serve

For the dressing:

1 shallot, finely chopped
2 tbs. Sherry vinegar
3 tbs. extra virgin olive oil

Heat a non-stick frying pan and cook the pancetta on each side for 2-3 minutes until crisp. Set aside to cool.

Place the shallot in a small bowl and measure in the vinegar, and some salt and freshly ground black pepper. Let sit for about 15 minutes, then whisk in the olive oil to make the dressing.

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.

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