Grilled Plum & Pancetta Panzanella Salad Recipe
Introduction
This Grilled Plum & Pancetta Panzanella Salad is a vibrant twist on the classic Tuscan bread salad. Featuring smoky pancetta, charred plums, fresh arugula, and tangy goat cheese, it’s perfect for a light lunch or a unique side dish. The dressing combines fresh herbs and lemon juice for a bright, flavorful finish.
Ingredients
- 4 oz. pancetta, finely chopped
- 1/2 cup extra-virgin olive oil, divided, plus more for grill
- 3 assorted plums (such as black, dinosaur, or red), cut into wedges
- Kosher salt
- 2 (1″-thick) slices sourdough bread (about 6 oz.)
- 2 scallions, sliced, green and white parts separated
- 1/4 cup fresh lemon juice
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. pure maple syrup
- 2 tsp. chopped fresh thyme leaves
- 1 tsp. Dijon mustard
- 5 oz. arugula
- 4 oz. cherry tomatoes, halved
- 2 oz. goat cheese, crumbled
Instructions
- Step 1: In a large, cold skillet, arrange pancetta in an even layer. Cook over medium heat, stirring occasionally, until pancetta is browned and crisp, about 15 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Transfer rendered fat (about 2 tablespoons) to a small heatproof bowl.
- Step 2: Prepare a grill for medium-high heat; preheat for 5 minutes. Clean and oil grates. In a large bowl, drizzle plums with 2 tablespoons oil; season with 1/2 teaspoon salt and toss to coat. Arrange plum slices on grill flesh side down and grill, turning once, until charred but not burnt, about 2 minutes per side. Transfer to a plate.
- Step 3: Drizzle bread slices all over with 2 tablespoons oil. Grill, turning frequently, until charred on the edges and golden brown between grill marks, 2 to 3 minutes per side. Let cool slightly, then tear bread into 3/4″ to 1″ pieces.
- Step 4: In a food processor, combine white scallion parts, lemon juice, basil, syrup, thyme, and mustard; season with 1/2 teaspoon salt. Blend until smooth. With the motor running, slowly drizzle in rendered fat and the remaining 1/4 cup oil until emulsified, about 20 seconds. (If you don’t have a food processor, combine the ingredients in a medium bowl and whisk while drizzling in fat and oil until emulsified; the dressing will be slightly chunky.)
- Step 5: In a large bowl, place arugula. Top with pancetta, grilled plums, torn bread, green scallion parts, tomatoes, and goat cheese. Drizzle with half of the dressing and toss to coat. Serve with remaining dressing alongside.
Tips & Variations
- Use a mix of plum varieties for a balance of sweet and tart flavors.
- Substitute pancetta with thick-cut bacon if pancetta is unavailable.
- For a vegetarian version, omit pancetta and add toasted nuts for crunch.
- If you prefer a creamier dressing, stir in a spoonful of Greek yogurt before serving.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the grilled bread and dressing separate to prevent sogginess. Reheat pancetta lightly in a skillet before tossing with the salad again. Assemble just before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruits instead of plums?
Yes, stone fruits like peaches, nectarines, or apricots can be grilled and used in place of plums for a similar sweet and smoky flavor.
What can I use if I don’t have a grill?
You can use a grill pan or broil the plums and bread in the oven, turning as needed to achieve a similar char and texture.
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Grilled Plum & Pancetta Panzanella Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Grilled Plum & Pancetta Panzanella Salad combines smoky grilled plums and crispy pancetta with tangy arugula and crunchy sourdough bread, tossed in a vibrant homemade lemon-herb dressing. A perfect balance of savory, sweet, and fresh flavors, this salad elevates the classic Italian panzanella with seasonal fruit and rich textures for a delightful summer dish.
Ingredients
Scale
Panzanella Salad
- 4 oz. pancetta, finely chopped
- 3 assorted plums (such as black, dinosaur, or red), cut into wedges
- Kosher salt, to taste
- 2 (1″-thick) slices sourdough bread (about 6 oz.)
- 2 scallions, sliced, green and white parts separated
- 5 oz. arugula
- 4 oz. cherry tomatoes, halved
- 2 oz. goat cheese, crumbled
Dressing & Other
- 1/2 cup extra-virgin olive oil, divided, plus more for grill
- 1/4 cup fresh lemon juice
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. pure maple syrup
- 2 tsp. chopped fresh thyme leaves
- 1 tsp. Dijon mustard
Instructions
- Cook Pancetta: In a large, cold skillet, arrange the finely chopped pancetta in an even layer. Cook over medium heat, stirring occasionally, until the pancetta becomes browned and crisp, about 15 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain excess fat. Carefully transfer about 2 tablespoons of the rendered fat to a small heatproof bowl for later use.
- Grill Plums: Prepare a grill for medium-high heat and preheat it for about 5 minutes. Clean and oil the grill grates to prevent sticking. In a large bowl, drizzle the plum wedges with 2 tablespoons of olive oil and season with 1/2 teaspoon kosher salt. Toss well to coat. Arrange the plum slices flesh side down on the grill and cook, turning once, until they develop char marks but are not burnt, approximately 2 minutes per side. Remove from the grill and set aside on a plate.
- Grill Bread: Drizzle both sides of the sourdough bread slices with 2 tablespoons of olive oil. Place the bread on the grill, turning frequently, until the edges are charred and the surface shows golden brown grill marks, about 2 to 3 minutes per side. Remove from grill and let cool slightly before tearing into pieces roughly 3/4 to 1 inch in size.
- Make Dressing: In a food processor, combine the white parts of the scallions, fresh lemon juice, chopped basil, maple syrup, thyme leaves, Dijon mustard, and 1/2 teaspoon salt. Blend until the mixture is smooth. With the processor running, slowly drizzle in the reserved rendered pancetta fat and the remaining 1/4 cup of olive oil, allowing the dressing to emulsify and become slightly creamy, approximately 20 seconds. If a food processor is unavailable, whisk all ingredients in a bowl while slowly drizzling in the fats until emulsified, though the dressing may remain slightly chunky.
- Toss Salad and Serve: In a large bowl, place the arugula and top with the crispy pancetta, grilled plums, torn grilled bread, green parts of the scallions, halved cherry tomatoes, and crumbled goat cheese. Drizzle half of the prepared dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately with the remaining dressing on the side for extra flavor as desired.
Notes
- Use ripe but firm plums to ensure they hold their shape on the grill without becoming mushy.
- Adjust salt in the dressing and salad to your taste, as pancetta and goat cheese add saltiness.
- You can substitute pancetta with bacon if pancetta is unavailable, but reduce added salt accordingly.
- For a vegetarian version, omit pancetta and replace with toasted nuts such as walnuts or pecans for crunch.
- Grilling the bread adds smoky flavor and texture but can be substituted by toasting under a broiler if a grill is not available.
- Make sure to preheat the grill properly for even charring without burning ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Keywords: panzanella, grilled plum salad, pancetta salad, Italian salad, summer salad, grilled fruit salad, sourdough salad, goat cheese salad
