Italian-style salad with crisp pancetta

1 of 5-a-day 10-30 minutes 4 servings 400 kcal or less gluten-free recipes mediterranean salad quick tricolore salad

N/A

Source

Ingredients

6 slices pancetta

2 balls mozzarella , torn into chunks

6-8 tomatoes , chopped into large pieces

285g jar artichoke in oil, drained

large handful basil leaves

crusty bread , to serve

1 shallot , finely chopped

3-4 tbsp extra virgin olive oil

2-3 tbsp sherry vinegar

Method

Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.

Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.