Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
Ingredients
- 6 slices pancetta
- 2 balls mozzarella, torn into chunks
- 6-8 tomatoes, chopped into large pieces
- 285g jar artichoke in oil, drained
- large handful basil leaves
- crusty bread, to serve
For the dressing
- 1 shallot, finely chopped
- 3-4 tbsp extra virgin olive oil
- 2-3 tbsp sherry vinegar
Method
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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.
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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.