Tomato Salad with Pancetta Crisps

This is the perfect salad for mid-to-late summer when your tomatoes and cucumbers are producing in overdrive.  I know I always have way too many to use up.  This is fresh and perfect for a hot summer day dish.

2 oz chopped pancetta

1/4 cup balsamic vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 large tomatoes, quartered and chopped into 1" pieces

1 English cucumber, halved lengthwise and thickly sliced

1/2 red onion, thinly sliced

Heat a small skillet over medium-high heat.  Add the chopped pancetta and stir until it becomes crispy.  Remove from heat and set aside to cool.

Whisk the vinegar, olive oil and some salt and pepper in a small bowl.  Taste and adjust the seasoning as needed.

Combine the tomatoes, cucumber and onion in a large bowl and toss to combine.  Pour the vinaigrette over; toss to coat.  Season with salt and pepper. 

Let the salad sit at room temperature for about 30 minutes, tossing occasionally.  Just before serving, sprinkle with the pancetta crisps.