Heirloom Tomato Prosciutto Salad with a Balsamic Reduction.

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