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

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)