BLT Panzanella

Ingredients

• 4 medium tomatoes (, chopped into 1/2-inch pieces)
• 1 large cucumber (, seeded and chopped into 1/2 inch pieces )
• 3 cups arugula
• 2 tablespoons capers (, drained)
• 1/2 pound pancetta (, cubed)
• 2 cloves garlic
• 3 cups day-old crusty bread (, French or ciabatta, cubed)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons champagne or red wine vinegar
• 1/4 cup basil (, slivered )
• kosher salt and freshly ground black pepper (, to taste)

Instructions

1. 1

   In a large mixing bowl, combine tomatoes, cucumber, capers, basil, and arugula.

2. 2

   Over medium heat, brown the pancetta in a frying pan. Remove the pancetta from the pan and reserve 2 tablespoons of the rendered fat. Smash the garlic cloves then add them to the frying pan with the pancetta fat. Cook for 3 minutes until the garlic is lightly browned. Remove the garlic and discard. Add the cubed bread to pancetta fat, mix, and lightly toast. Add the bread and pancetta to the tomato salad.

3. 3

   Whisk the olive oil and vinegar until emulsified then season with salt and pepper to taste. Drizzle the dressing over the salad and toss well. Taste for seasoning and serve.