The first heirloom tomatoes of the season showed up at the farmers market this weekend! The first tomato of the year deserved to be celebrated with bacon or in this case it’s close Italian cousin Pancetta. This salad is perfect for dinner with a nice crusty bread.
4 oz pancetta, diced
1/4 c red onion, thinly sliced
Salt and pepper
1/4 c sherry vinegar
2 tomatoes, sliced
1 ball mozzarella, thinly sliced
In a medium size pan, cook pancetta until crisp, add onions and sauté until tender, add vinegar and cook for 1 – 2 minutes to warm through.
Toss 1/2 the dressing with your greens.
Arrange tomatoes, basil and mozzarella on 2 plates, add greens on side and tip tomatoes with remaining dressing.