Watermelon Salad With Pancetta

  1. In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup mozzarella cubes.
  2. For the vinaigrette, render 4 ounces chopped pancetta in olive oil until crisp.
  3. Add some chopped shallot, a splash of sherry vinegar and lots of black pepper.
  4. Toss with the watermelon and tomatoes.
  5. Garnish: Fresh basil.

cubed watermelon, tomatoes, mozzarella cubes, pancetta, shallot, sherry vinegar, black pepper, fresh basil

Taken from cooking.nytimes.com/recipes/1014897 (may not work)

Another recipe

Switch theme