Panzanella Salad

We flavored our version of this classic Italian bread salad with pancetta and arugula.

4 ounces pancetta or 4 slices thick-sliced bacon, cut into 1⁄4-inch pieces

1⁄2 small loaf peasant bread, cut into 1⁄2-inch cubes (about 4 cups)

3 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

1 medium shallot, minced (1⁄4 cup)

3⁄4 teaspoon salt

1⁄2 teaspoon sugar

1⁄4 teaspoon ground black pepper

2 pounds ripe tomatoes (about 6 medium), cut into 1-inch pieces

2 small bunches arugula (about 4 ounces each), tough stems trimmed, or 2 bags (5 ounces each) arugula

• In nonstick 12-inch skillet, cook pancetta over medium heat until lightly browned. With slotted spoon, transfer to paper towels to drain.
• To pancetta drippings in skillet, add bread cubes and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
• Meanwhile, prepare dressing: In large bowl, with fork, mix vinegar, oil, shallot, salt, sugar, and pepper until blended.
• Add tomatoes, arugula, bread cubes, and pancetta to dressing in bowl; toss to combine.

Makes 4 main-dish servings.

Prep: 25 minutes

Cook: 15 minutes