Grilled Plum & Pancetta Panzanella Salad
Ingredients:
4 oz. pancetta, finely chopped
1/2 cup extra-virgin olive oil, divided, plus more for grill
3 assorted plums , cut into wedges
Kosher salt
2 (1"-thick) slices sourdough bread
2 scallions, sliced, green and white parts separated
1/4 cup fresh lemon juice
2 Tbsp. fresh basil, chopped
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
Detailed Steps:
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.
Prepare a grill for medium-high heat; preheat 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.
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.
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 remaining 1/4 cup oil until emulsified, about 20 seconds. (If you don’t have a food processor, in a medium bowl, combine white scallion parts, lemon juice, basil, syrup, thyme, mustard, and 1/2 teaspoon salt. While whisking, drizzle in fat and remaining 1/4 cup oil until emulsified. Dressing will be slightly chunky.)
In a large bowl, place arugula. Top with pancetta, grilled plums, torn bread, green scallion parts, tomatoes, and cheese. Drizzle with half of dressing and toss to coat. Serve with remaining dressing alongside.
Prep Time: 15 mins.
Total Time: 45 mins.
Servings: 4
Panzanella is a traditional Italian bread salad that typically highlights fresh, juicy tomatoes and stale bread soaked in a vinaigrette dressing. This modern twist on panzanella incorporates grilled plums and crispy pancetta, adding a unique balance of sweet, savory, and smoky flavors to the classic dish. Grilling the plums intensifies their natural sweetness while imparting a slight char, complementing the saltiness of the pancetta and the peppery arugula. Using sourdough bread provides a sturdy yet tender texture that soaks up the flavorful dressing without becoming mushy. The dressing combines fresh ingredients such as lemon juice, basil, thyme, scallions, and Dijon mustard with rendered pancetta fat and extra-virgin olive oil to create a rich, emulsified vinaigrette that ties the salad together beautifully. Incorporating fresh herbs and the touch of pure maple syrup enhances the complexity and freshness of this salad, making it a perfect summer dish or a light yet filling meal option. To achieve the best results, grill the plum slices briefly over medium-high heat to achieve a caramelized surface without burning, allowing the fruit’s natural sugars to bloom. The pancetta should be cooked until crisp to provide a satisfying contrast in texture. Tearing the grilled sourdough bread into chunky pieces preserves the salad's rustic appeal and improves dressing absorption. This recipe is also versatile for dietary preferences; goat cheese can be substituted or omitted for dairy-free options, and the pancetta may be replaced with smoked turkey or tempeh for different protein sources. Serving suggestions include pairing the salad with a chilled glass of crisp white wine or a light rosé, accentuating the bright and vibrant flavors featured in the salad. Overall, this grilled plum and pancetta panzanella salad showcases an innovative approach to a classic Italian favorite, emphasizing seasonal fruits and fresh herbs to elevate the dish's flavor, texture, and visual appeal.