Name: Grilled Plum & Pancetta Panzanella Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 oz. pancetta, finely chopped; 2 (1″-thick) slices sourdough bread (about 6 oz.); Extra-virgin olive oil, for grill and drizzling; 3 assorted plums (such as black, dinosaur, or red), cut into wedges; 2 tbsp. extra-virgin olive oil; Kosher salt, to taste (about 1/2 tsp. for plums); 1/2 cup extra-virgin olive oil, divided; 2 scallions, sliced (white and green 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; Kosher salt, about 1 tsp. total for dressing; About 2 tbsp. rendered pancetta fat (reserved from cooking pancetta); 5 oz. arugula; 4 oz. cherry tomatoes, halved; 2 oz. goat cheese, crumbled

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 the pancetta in an even layer. Cook over medium heat, stirring occasionally, until the pancetta is browned and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Reserve about 2 tablespoons of the rendered fat and place it 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, toss the plum wedges with 2 tablespoons of olive oil and 1/2 teaspoon kosher salt. Arrange the plum slices flesh side down on the grill and cook for about 2 minutes per side, turning once, until charred but not burnt. Transfer the grilled plums to a plate.

Step 3: Drizzle the sourdough bread slices with 2 tablespoons of olive oil. Grill the bread, turning frequently, until charred on the edges and golden between grill marks, about 2 to 3 minutes per side. Let the bread cool slightly, then tear it into 3/4″ to 1″ pieces.

Step 4: In a food processor, combine the white parts of the scallions, lemon juice, chopped basil, maple syrup, thyme, Dijon mustard, and 1/2 teaspoon kosher salt. Blend until smooth. With the motor running, slowly drizzle in the reserved rendered fat and the remaining 1/4 cup olive oil until the dressing is emulsified, about 20 seconds. If you don’t have a food processor, whisk the ingredients together in a bowl and slowly add the fat and oil until combined. The dressing may be slightly chunky.

Step 5: In a large bowl, place the arugula. Top with the crisp pancetta, grilled plum wedges, torn bread pieces, green parts of the scallions, cherry tomatoes, and crumbled goat cheese. Drizzle half the dressing over the salad and toss gently to coat. Serve with the remaining dressing on the side.

Tips & Variations

For extra smoky flavor, try grilling some sliced red onions along with the plums.

Substitute pancetta with crispy bacon or prosciutto for a different twist.

If plums are not in season, ripe peaches or nectarines also work well grilled in this salad.

Use day-old sourdough for better texture and to absorb the dressing nicely.

FAQs

Can I make this salad vegan?

Yes, omit the pancetta and goat cheese, and replace the cheese with a plant-based alternative or toasted nuts for added texture.

How do I know when the plums are properly grilled?

Plums should have visible char marks and be slightly softened but not mushy. Grill them for about 2 minutes per side over medium-high heat, adjusting as needed based on your grill.