Ranch Tomato Salad
Serves 4
20 mins prep
10 mins cook
20 mins Passive
50 mins total
It's homemade ranch and tomatoes, need I say more?! 😜 These are truly addicting. This homemade ranch is amazing but feel free to use store bought if you don't want to make your own!
Tomato Salad
Homemade Ranch
Tomato Salad
Cut your dry-farmed tomatoes (or Campari) in half and then into thirds. Cut your sun gold tomatoes in half.
Add the tomatoes to a strainer over a bowl and sprinkle with salt. Let them sit for 20 minutes to remove excess water.
While that sits, add the pancetta to a cold pan and turn heat to medium-low. Crisp on both sides, about 5-6 minutes, and set aside.
Leave the fat from the pancetta in the pan and add olive oil and bread crumbs. Toast until golden, stirring frequently. Add lemon zest and a pinch of salt.
Transfer the tomatoes to a bowl (save the tomato water for a later use if you would like). Sprinkle MSG on the tomatoes to enhance the flavor.
Mix in the homemade ranch, a bit at a time, until you reach your desired constancy. You might have some leftover ranch.
Serve on a plate, drizzled with salsa macha, top with the breadcrumbs, parm and crumble the pancetta on top.
Homemade Ranch
Mix mayo, sour cream, dill, chives, red wine vinegar, white pepper, garlic powder, onion powder and a pinch of salt. Taste and adjust for seasonings.
