Grilled Plum & Pancetta Panzanella Salad Recipe
Introduction
This Grilled Plum & Pancetta Panzanella Salad is a fresh and flavorful twist on the classic Italian bread salad. With smoky grilled plums, crispy pancetta, and a tangy herb dressing, it’s perfect for warm-weather dining or a light yet satisfying meal.
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 tablespoons chopped fresh basil
- 2 tablespoons pure maple syrup
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon Dijon mustard
- 5 oz. arugula
- 4 oz. cherry tomatoes, halved
- 2 oz. goat cheese, crumbled
Instructions
- Step 1: In a large, cold skillet, arrange the pancetta in an even layer. Cook over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Save about 2 tablespoons of the rendered fat in a small heatproof bowl.
- Step 2: Prepare a grill for medium-high heat and preheat for 5 minutes. Clean and oil the grates. In a large bowl, drizzle plum wedges with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, and toss to coat. Grill plum slices flesh side down, turning once, until charred but not burnt, about 2 minutes per side. Transfer to a plate.
- Step 3: Drizzle sourdough slices all over with 2 tablespoons olive 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 the white parts of scallions, lemon juice, basil, maple syrup, thyme, mustard, and 1/2 teaspoon salt. Blend until smooth. With the motor running, slowly drizzle in the reserved pancetta fat and remaining 1/4 cup olive oil until emulsified, about 20 seconds. If you don’t have a food processor, whisk these ingredients in a medium bowl, adding the fat and oil gradually; the dressing will be slightly chunky.
- Step 5: In a large bowl, place the arugula. Top with crispy pancetta, grilled plums, torn bread pieces, green parts of scallions, cherry tomatoes, and crumbled goat cheese. Drizzle with half of the dressing and toss gently to combine. Serve with the remaining dressing on the side.
Tips & Variations
- Substitute pancetta with crispy bacon if pancetta is not available.
- Use your favorite seasonal stone fruits like peaches or nectarines if plums are out of season.
- For added crunch, sprinkle toasted pine nuts or walnuts on top before serving.
- If you prefer a vegan version, omit pancetta and goat cheese and use a plant-based oil and maple syrup dressing.
Storage
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Re-toss salad with dressing before serving. The grilled bread may soften over time, so it’s best enjoyed fresh. Reheat pancetta briefly in a skillet to restore crispness if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
It’s best to prepare components like grilled plums and pancetta ahead but assemble the salad just before serving to keep the bread crisp and the arugula fresh.
What can I use if I don’t have a grill?
You can grill the plums and bread in a grill pan or under a broiler, watching carefully to avoid burning. A stovetop grill or cast-iron skillet also works well.
PrintGrilled Plum & Pancetta Panzanella Salad Recipe
This Grilled Plum & Pancetta Panzanella Salad combines smoky, charred plums with crispy pancetta and rustic grilled sourdough bread, tossed in a bright, herbaceous lemon-basil dressing. The salad balances sweet, savory, and tangy flavors with the peppery bite of arugula and the creamy tang of goat cheese, making it a vibrant and satisfying dish perfect for warm-weather dining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
Salad Ingredients
- 4 oz. pancetta, finely chopped
- 3 assorted plums (such as black, dinosaur, or red), cut into wedges
- 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 Ingredients
- 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
- Kosher salt
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 is browned and crisp, about 15 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain excess fat. Reserve about 2 tablespoons of the rendered fat by transferring it to a small heatproof bowl for the dressing.
- Grill the Plums: Prepare a grill for medium-high heat and preheat for 5 minutes. Clean and oil the 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 to coat evenly. Arrange plum slices flesh side down on the grill and grill for about 2 minutes per side, turning once, until charred but not burnt. Transfer grilled plums to a plate.
- Grill the Bread: Drizzle the sourdough bread slices all over with 2 tablespoons of olive oil. Grill them on the prepared grill, turning frequently, until charred on the edges and golden brown with grill marks, about 2 to 3 minutes per side. Let cool slightly and then tear the grilled bread into pieces approximately 3/4 to 1 inch in size.
- Make the Dressing: In a food processor, combine the white parts of the scallions, fresh lemon juice, chopped basil, pure maple syrup, fresh thyme leaves, Dijon mustard, and 1/2 teaspoon kosher salt. Blend until smooth. With the motor running, slowly drizzle in the reserved pancetta fat and the remaining 1/4 cup of olive oil until the dressing is emulsified, about 20 seconds. Alternatively, whisk these ingredients together in a bowl if a food processor is not available, though the dressing will be slightly chunky.
- Assemble the Salad: In a large bowl, place the arugula as the base. Top with the crispy pancetta, grilled plum wedges, torn grilled bread, green parts of the scallions, halved cherry tomatoes, and crumbled goat cheese. Drizzle half of the dressing over the salad and toss gently to coat. Serve with the remaining dressing on the side for extra flavor.
Notes
- Grilling the plums adds a smoky sweetness that complements the saltiness of the pancetta.
- If you don’t have access to a grill, you can use a grill pan or broil the plums and bread in the oven, watching carefully to avoid burning.
- The pancetta fat adds rich flavor to the dressing, but you can substitute with extra olive oil if preferred.
- For a vegetarian version, omit pancetta and use extra crispy grilled bread or toasted nuts for texture.
- Use fresh herbs for the dressing to maximize brightness and aroma.
Keywords: Grilled plum salad, Pancetta Panzanella, summer salad, grilled bread salad, Italian salad, fresh plum recipe
