Italian-style salad with crisp pancetta
- Preparation and cooking time
- Serves 4
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
For the dressing
- STEP 1
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.
- STEP 2
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.