Ranch Tomato Salad

Tomato Salad

• 8 dry-farmed tomatoes (or campari)
• 1 pint sun gold tomatoes
• 6 slices thin pancetta (or bacon)
• 2 tbsp olive oil
• ½ cup ciabatta breadcrumbs (see notes on how to make these if you can't find at the store)
• 1 lemon (zest only)
• 1 pinch salt
• salsa macha (to taste)
• msg (to taste)
• parm (to taste)
• fresh chives (to taste, chopped)

Homemade Ranch

• 3 tbsp Japanese mayo
• ⅓ cup sour cream
• 2 tbsp fresh dill (chopped)
• 3 tbsp fresh chives (chopped)
• 1 tsp red wine vinegar
• ½ tsp white pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• kosher salt (to taste)

Tomato Salad

1. 1

   Cut your dry-farmed tomatoes (or Campari) in half and then into thirds. Cut your sun gold tomatoes in half.

2. 2

   Add the tomatoes to a strainer over a bowl and sprinkle with salt. Let them sit for 20 minutes to remove excess water.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Mix in the homemade ranch, a bit at a time, until you reach your desired constancy. You might have some leftover ranch.

7. 7

   Serve on a plate, drizzled with salsa macha, top with the breadcrumbs, parm and crumble the pancetta on top.

Homemade Ranch

1. 8

   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.