Slow-Roasted Tomato and Herb Bread Salad with Crispy Pancetta

Sides & Salads | 4 servings

This bread salad celebrates ripe tomatoes and torn crusty bread that soak up a light vinaigrette, while crispy pancetta brings smoky depth that complements the bourbon's character. Fresh basil and oregano add herbal brightness, while a squeeze of lemon juice provides the citrus snap that echoes the cocktail's lemon element. It's a rustic, refined dish that tastes like summer captured in a bowl.

Ingredients

• 8 oz day-old bread, torn into chunks
• 3 tablespoons olive oil, divided
• 6 oz pancetta, diced
• 4 ripe tomatoes, cut into chunks
• 1/2 red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup fresh basil, torn
• 2 tablespoons fresh oregano (or 1 tablespoon dried)
• Salt and black pepper to taste
• Fleur de sel for finishing

Instructions

1. Preheat oven to 375°F. Toss bread chunks with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
2. Bake for 10-12 minutes until crispy and golden. Set aside.
3. Cook pancetta in a skillet over medium heat until crispy, about 8 minutes. Remove to paper towels.
4. In a large bowl, whisk together remaining 2 tablespoons olive oil, red wine vinegar, lemon juice, mustard, and honey.
5. Add tomatoes, red onion, torn bread, and cooked pancetta to the bowl. Toss gently to combine.
6. Add basil and oregano just before serving. Taste and adjust seasoning. Top with fleur de sel.
7. Serve immediately or at room temperature.