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
