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Grilled Plum & Pancetta Panzanella Salad

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Grilled Plum & Pancetta Panzanella Salad combines caramelized plums, crisp pancetta, toasted bread, fresh vegetables, and herbs with a tangy vinaigrette. Sweet, savory, smoky, and fresh, it makes a memorable summer lunch, side dish, or light dinner.

Ingredients

  • Ripe but firm plums, halved and pitted
  • Rustic Italian bread or sourdough, cut into cubes
  • Pancetta, diced
  • Cherry tomatoes, halved
  • Cucumber, chopped
  • Red onion, thinly sliced
  • Fresh basil leaves
  • Fresh arugula
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for the dressing
  • Red wine vinegar
  • Dijon mustard
  • Honey
  • Garlic, finely minced
  • Salt, for the dressing
  • Freshly ground black pepper, for the dressing

Instructions

  1. Preheat a grill or grill pan to medium-high heat.
  2. Lightly brush the cut sides of the plums with olive oil.
  3. Place the plums cut-side down on the grill and cook for 2–3 minutes until lightly caramelized with visible grill marks. Turn briefly, then remove and set aside.
  4. Toast the bread cubes on the grill or in a skillet until golden and crisp around the edges.
  5. Cook the diced pancetta in a skillet over medium heat until browned and crisp, then transfer it to a paper towel-lined plate.
  6. Whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and black pepper to make the dressing.
  7. Once cool enough to handle, cut the grilled plums into wedges.
  8. Combine the toasted bread, cherry tomatoes, cucumber, red onion, and pancetta in a large bowl.
  9. Pour the dressing over the mixture and gently toss until the bread is evenly coated.
  10. Let the salad rest for 10–15 minutes so the bread can absorb some of the dressing while retaining texture.
  11. Gently fold in the grilled plums, basil, and arugula.
  12. Season with additional salt and black pepper if needed, then serve.

Notes

  • Peaches, nectarines, apricots, or fresh figs can be substituted for the plums.
  • Use ripe but firm plums so they hold their shape during grilling.
  • Rustic sourdough, ciabatta, or Italian bread works well because sturdy bread absorbs the dressing without quickly falling apart.
  • Add burrata, fresh mozzarella, feta, or goat cheese for a creamy or tangy addition.
  • Toasted walnuts, almonds, or pine nuts can be added for extra crunch.
  • Baby spinach or mixed greens can replace the arugula.
  • Grilled zucchini or bell peppers make flavorful vegetable additions.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days, although the bread will soften.
  • For make-ahead preparation, store the toasted bread, pancetta, plums, vegetables, and dressing separately and assemble shortly before serving.
  • Reheating the assembled salad is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/grilled-plum-pancetta-panzanella-salad/