INGREDIENTS
1/4 cup
thinly sliced red onion
6 oz
thinly sliced pancetta
1/4 cup
extra-virgin olive oil
1/2
loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups)
Kosher salt and freshly ground pepper
2 lb
mixed heirloom tomatoes, cut into 1 1/4-inch chunks
3 cups
baby arugula
1 cup
fresh basil leaves, roughly chopped
1/4 cup
pitted kalamata olives, chopped
2 tbsp
red wine vinegar
2 oz
ricotta salata cheese, shaved