When I make this summer classic in the depth of winter, I roast the tomatoes – a good technique for amping up the flavour. The salad is great on its own, and it’s a versatile starting point for your favourite add-ins, such as grilled chicken, shrimp or toasted nuts.
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12 cherry tomatoes, halved
1 tbsp olive oil
3 oz pancetta slices
½ English cucumber, peeled and chopped
½ head iceberg lettuce, chopped
½ head romaine lettuce, chopped
½ cup chopped red onions
1 avocado, chopped
3 oz goat cheese, crumbled
1 tsp Dijon mustard
2 tbsp red wine vinegar
½ tsp honey
¼ cup olive oil
1 tbsp chopped parsley
Salt and pepper
Preheat oven to 400. Toss tomatoes with oil and salt. Place cut-side up on a baking sheet. Roast for 7 to 10 minutes or until blistered. Reserve.
Heat a frying pan over medium-high heat. Add pancetta and cook for 2 minutes a side, or until crispy. Transfer to a paper towel-lined plate. Reserve.
Combine mustard, vinegar and honey in a medium bowl. Whisk in olive oil and parsley. Season with salt and pepper.
Cut strips from cucumber skin in 1-inch sections. Dice cucumber into 1-inch pieces. Combine with lettuces, onions and avocado in a large bowl. Crumble in pancetta and goat cheese, reserving some for garnish. Finish with tomatoes. Toss with dressing.
Arrange salad on a large platter and garnish with remaining pancetta and goat cheese.