BLT Bread Salad

1/4 c. thinly sliced red onion
6 oz. thinly sliced pancetta
1/4 c. extra-virgin olive oil
1/2 loaf crusty Italian bread, cut into 1-inch chunks (about 5 c.)
Kosher salt and freshy ground pepper
2 lbs. mixed heirloom tomatoes, cut into 1-1/4" chunks
3 c. baby arugula
1 c. fresh basil leaves, roughly chopped
1/4 c. pitted kalamata olives, chopped
2 T. red wine vinegar
2 oz. ricotta salata cheese, shaved

Preheat the oven to 400 degrees. Soak the onion in a bowl of cold water while you prepare the salad.

Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings.

Combine 1 T. each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 t. each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes.

Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar, and the remaining 3 T. olive oil. Toss and season with salt and pepper.

Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta.

Serves 6.

Food Network Magazine, July/August, p. 95.