Peach and Tomato Salad with Pancetta and Basil | America's Test Kitchen

Ingredients

• 1 pound ripe tomatoes , cored, cut into 1/2-inch wedges, then cut in half crosswise
• Salt and pepper
• 4 ounces pancetta , cut into 1/2-inch pieces
• 1/4 cup extra-virgin olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 pound ripe peaches , halved, pitted, and cut into 1/2-inch wedges, then cut in half crosswise
• 2 scallions , sliced thin on bias
• 1/3 cup fresh basil leaves , torn