Watermelon Salad With Pancetta
- 3 cups cubed watermelon
- 3 large ripe tomatoes
- 13 cup mozzarella cubes
- 4 ounces pancetta
- 1 shallot, chopped
- A splash of sherry vinegar
- Lots of black pepper
- Fresh basil
- In a large bowl combine 3 cups cubed watermelon, 3 large ripe tomatoes, chopped, and 1/3 cup mozzarella cubes.
- For the vinaigrette, render 4 ounces chopped pancetta in olive oil until crisp.
- Add some chopped shallot, a splash of sherry vinegar and lots of black pepper.
- Toss with the watermelon and tomatoes.
- 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)