Ranch Tomato Salad
Serves 420 mins prep10 mins cook
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!
0 servings
What you need
Instructions
Tomato Salad 0 Cut your dry-farmed tomatoes (or Campari) in half and then into thirds. Cut your sun gold tomatoes in half. 7 Add the tomatoes to a strainer over a bowl and sprinkle with salt. Let them sit for 20 minutes to remove excess water. 1 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. 2 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. 4 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. 5 Mix in the homemade ranch, a bit at a time, until you reach your desired constancy. You might have some leftover ranch. 6 Serve on a plate, drizzled with salsa macha, top with the breadcrumbs, parm and crumble the pancetta on top. Homemade Ranch 3 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.View original recipe