We harvested a lot of heirloom tomatoes today from our garden. Nothing beats the flavor of a home-grown tomato. I thought I would make a lovely salad to go along with my pork that would be a fun take-off of a BLT. Prosciutto replaces the traditional bacon. The lettuce has been replaced with fresh basil. And the tomatoes are the star of the salad.
First, you want to put a sauté pan over a medium flame. I add about a teaspoon of olive oil and once hot, add about 1/4 lb of prosciutto (thinly sliced). Watch it closely because it will cook quickly. Flip and keep rotating to avoid burning. When nicely cooked and crispy, remove and place on a paper towel/plate to drain. When cooled, crumble for the salad.
In a small pan, heat 1/2 cup of a good quality balsamic over medium heat. Stirring occasionally. This will reduce within 3-5 minutes. Remove from heat and let cool.
Slice your tomatoes and place on a large platter. Top with basil leaves. Then add the pancetta and drizzle with the balsamic. Serve at room temperature. Season with salt and freshly cracked pepper.
— Knead to Cook