Peach and Tomato Salad with Pancetta and Basil

Name: Peach and Tomato Salad with Pancetta and Basil
Yield: Serves 4 to 6
Ingredients: 1 pound ripe, tomatoes, cored, cut into 1/2-inch wedges, then cut in half crosswise; , Salt and pepper; 4 ounces, pancetta, cut into 1/2-inch pieces; 1/4 cup, extra-virgin olive oil; 2 tablespoons, cider vinegar; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 1 pound ripe, peaches, halved, pitted, and cut into 1/2-inch wedges, then cut in half crosswise; 2 , scallions, sliced thin on bias; 1/3 cup, fresh basil leaves, torn

6 comments

Appears in Cook's Country June/July 2015

Side Dishes

Fruit

The key to making these summer ingredients sing in harmony is proper seasoning.

SERVES4 to 6

TIME30 minutes, plus 30 minutes draining

Peach and Tomato Salad with Pancetta and Basil

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. W...

This is a members' feature.