BLT Bread Salad

• 1/4 cup thinly sliced red onion
• 6 ounces thinly sliced pancetta
• 1/4 cup extra-virgin olive oil
• 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups)
• Kosher salt and freshly ground pepper
• 2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks
• 3 cups baby arugula
• 1 cup fresh basil leaves, roughly chopped
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons red wine vinegar
• 2 ounces ricotta salata cheese, shaved

1. Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad.
2. Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side.
3. Transfer to paper towels to drain; reserve the drippings.
4. Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl.
5. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer.
6. Bake, stirring once, until lightly toasted, about 15 minutes.
7. Drain the onion and chop all but 6 slices pancetta.
8. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil.
9. Toss and season with salt and pepper.
10. Divide the salad among bowls.
11. Top each with some ricotta salata and a piece of reserved pancetta.
12. Photograph by Jonathan Kantor

red onion, pancetta, extravirgin olive oil, crusty italian bread, kosher salt, mixed heirloom tomatoes, baby arugula, fresh basil, olives, red wine vinegar, ricotta salata cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/blt-bread-salad-recipe.html (may not work)