Peach and Tomato Salad with Pancetta and Basil
By Christie MorrisonPublished on April 6, 2015
Time
30 minutes, plus 30 minutes draining
Yield
Serves 4 to 6
Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch wedges, then cut in half crosswiseSalt and pepper 4 ounces pancetta, cut into ½-inch pieces¼ cup extra-virgin olive oil 2 tablespoons cider vinegar ½ teaspoon grated lemon zest plus 1 tablespoon juice1 pound ripe peaches, halved, pitted, and cut into ½-inch wedges, then cut in half crosswise2 scallions, sliced thin on bias⅓ cup fresh basil leaves, torn
Before You Begin
Perfectly ripe peaches and tomatoes are essential to this recipe.
Instructions
- Combine tomatoes and 1/2 teaspoon salt in bowl and toss to coat; transfer to colander and let drain in sink for 30 minutes. Cook pancetta with 1 tablespoon oil in 10-inch skillet over medium heat until crisp, 7 to 9 minutes. Transfer pancetta to paper towel-lined plate to drain.
- Whisk vinegar, lemon zest and juice, remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add peaches, scallions, and drained tomatoes to dressing and toss gently to coat. Season with salt and pepper to taste. Transfer to platter and sprinkle with basil and pancetta. Drizzle with extra oil. Serve.
Time
30 minutes, plus 30 minutes drainingYield
Serves 4 to 6Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch wedges, then cut in half crosswise
Salt and pepper
4 ounces pancetta, cut into ½-inch pieces
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound ripe peaches, halved, pitted, and cut into ½-inch wedges, then cut in half crosswise
2 scallions, sliced thin on bias
⅓ cup fresh basil leaves, torn
Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch wedges, then cut in half crosswise
Salt and pepper
4 ounces pancetta, cut into ½-inch pieces
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound ripe peaches, halved, pitted, and cut into ½-inch wedges, then cut in half crosswise
2 scallions, sliced thin on bias
⅓ cup fresh basil leaves, torn
Ingredients
1 pound ripe tomatoes, cored, cut into ½-inch wedges, then cut in half crosswise
Salt and pepper
4 ounces pancetta, cut into ½-inch pieces
¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
½ teaspoon grated lemon zest plus 1 tablespoon juice
1 pound ripe peaches, halved, pitted, and cut into ½-inch wedges, then cut in half crosswise
2 scallions, sliced thin on bias
⅓ cup fresh basil leaves, torn
Why This Recipe Works
The key to this salad is choosing the best peaches and tomatoes; there’s no substitute for ripe, sweet, in-season fruit. Salting and draining the tomatoes helps concentrate the flavors by removing excess liquid that waters down the salad. We balance the naturally sweet fruit with acidic cider vinegar, lemon juice, and lemon zest in the dressing. Crispy bits of pancetta and sliced scallion keep the salad on the savory side, and torn basil leaves add a fresh, herbal note.
Before You Begin
Perfectly ripe peaches and tomatoes are essential to this recipe.
Instructions
- Combine tomatoes and 1/2 teaspoon salt in bowl and toss to coat; transfer to colander and let drain in sink for 30 minutes. Cook pancetta with 1 tablespoon oil in 10-inch skillet over medium heat until crisp, 7 to 9 minutes. Transfer pancetta to paper towel-lined plate to drain.
- Whisk vinegar, lemon zest and juice, remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Add peaches, scallions, and drained tomatoes to dressing and toss gently to coat. Season with salt and pepper to taste. Transfer to platter and sprinkle with basil and pancetta. Drizzle with extra oil. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments