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Grilled Plum & Pancetta Panzanella Salad Recipe

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★★★★★

4.7 from 62 reviews

This Grilled Plum & Pancetta Panzanella Salad combines smoky grilled plums and crunchy pancetta with fresh arugula, tangy goat cheese, and a zesty lemon-basil dressing for a vibrant, flavorful twist on the classic Italian bread salad.

Ingredients

Scale

For the Pancetta and Bread

  • 4 oz. pancetta, finely chopped
  • 2 (1″-thick) slices sourdough bread (about 6 oz.)
  • Extra-virgin olive oil, for grill and drizzling

For the Grilled Plums

  • 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)

For the Dressing

  • 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)

For the Salad Assembly

  • 5 oz. arugula
  • 4 oz. cherry tomatoes, halved
  • 2 oz. goat cheese, crumbled

Instructions

  1. Cook Pancetta: In a large, cold skillet, arrange finely chopped pancetta in an even layer. Cook over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon. Save about 2 tablespoons of the rendered fat in a small heatproof bowl for the dressing.
  2. Grill Plums: Prepare a grill for medium-high heat and preheat for 5 minutes. Clean and oil the grill grates. In a large bowl, toss plum wedges with 2 tablespoons olive oil and 1/2 teaspoon kosher salt. Arrange plums on the grill, flesh side down, and grill about 2 minutes per side until charred but not burnt. Remove and set aside.
  3. Grill Bread: Drizzle sourdough bread slices with 2 tablespoons olive oil on all sides. Grill, turning frequently, until edges are charred and interior golden, about 2 to 3 minutes per side. Let cool slightly, then tear into 3/4- to 1-inch pieces.
  4. Prepare Dressing: In a food processor, combine white parts of scallions, lemon juice, chopped basil, maple syrup, thyme, Dijon mustard, and 1/2 teaspoon salt; blend until smooth. With the motor running, slowly drizzle in the 2 tablespoons rendered pancetta fat and remaining 1/4 cup olive oil until emulsified, about 20 seconds. Alternatively, whisk ingredients in a bowl and slowly add fats to emulsify, though slightly chunky.
  5. Assemble Salad: In a large bowl, place arugula and top with crisp pancetta, grilled plums, torn grilled bread, green scallion parts, cherry tomatoes, and crumbled goat cheese. Drizzle half the dressing over the salad and toss gently to coat. Serve immediately with the remaining dressing on the side.

Notes

  • Use a variety of plums for a mix of colors and flavors in the salad.
  • The rendered pancetta fat adds richness and depth to the dressing; do not discard.
  • If you don’t have a grill, a grill pan or broiler can substitute for grilling the plums and bread, adjusting times accordingly.
  • For a vegetarian version, omit pancetta and use extra olive oil to compensate in the dressing.
  • Serve this salad immediately to enjoy the crisp textures of the bread and pancetta.

Keywords: Panzanella, grilled plums, pancetta, salad, Italian salad, sourdough bread salad, grilled fruit salad, summer salad, goat cheese salad

Find it online: https://flavorsbymaya.com/grilled-plum-and-pancetta-panzanella-salad-recipe/