Italian-style salad with crisp pancetta

• slices pancetta↗6
• balls mozzarella↗2

  torn into chunks

• 6-8 tomatoes

  chopped into large pieces

• jar artichoke285g g

  in oil, drained

• large handful basil leaves↗
• crusty bread↗

  to serve

• shallot↗1

  finely chopped

• 3-4 tbsp extra virgin olive oil tbsp
• 2-3 tbsp sherry vinegar tbsp

Step-by-step instructions

1. 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.

2. 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.