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Home » Blog » Salad Recipes » Garden Vegetable and Pancetta Panzanella

Garden Vegetable and Pancetta Panzanella

Cathy Roma Published: Jul 26, 2021

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Peak summer temps and a bountiful garden harvest inspired this garden vegetable and pancetta panzanella that is bursting with vibrant flavors and a crunchy bite.
Peak summer temps and a bountiful garden harvest inspired this garden vegetable and pancetta panzanella that is bursting with vibrant flavors and a crunchy bite.
Overhead shot of panzanella salad on a wood tray with two plated servings and a package of cubetti on the table.
Today’s post is sponsored by Citterio USA. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…,

A panzanella is at its core a bread salad. A crispy, crunchy, salad of toasted (or stale) bread tossed with fresh vegetables and a simple piquant vinegar-based dressing.

It has spread its wings since it’s inception in Tuscany many moons ago, when the genius of soaking stale bread in onions and vinegar set off a centuries long obsession with the simple, but continuously inspiring recipe.

Panzanella on a round wood serving board with three servings plated on the table.

Today I’m dipping my toe into this storied tale with the help from my friends at Citterio USA. Because, what’s the only thing that can make fresh garden vegetables and crunchy chunks of bread any better?

Crispy bits of pancetta of course! Are you with me?

Oh and did I mention that we’re crisping said bread in the pancetta drippings? Yeah. It just keeps getting better.

Panzanella ready for tossing with dressing and a package to pancetta on the table.

Let’s talk for a minute about pancetta.

Pancetta is Italian-style bacon, but unlike traditional bacon it is unsmoked. Citterio USA produces its pancetta from the underbelly of Italian pork and cures it in spices for up to three months for a delicate, but impactful flavor.

Pancetta is “raw” and should always be cooked before enjoying. Pan frying is recommended to get that golden brown crust and crispy bite. I use it often as a base for pasta dishes and soups and cook my aromatics right in those delicious drippings to soak up all the flavor.

Close up of a serving of Garden Vegetable and Pancetta Panzanella on a white plate with tomatoes scattered around,

Pancetta comes in paper thin slices or (my favorite for cooking) cubed. Citterio USA offers a line of Cubetti products that are pre-cubed and recipe-ready making it indispensable for the home chef.

I always have a package of Pancetta Cubetti in my refrigerator ready to fry up and toss into salads, saute with veggies, or enhance a simple sauce.

You can find all three of Citterio USA Cubetti flavor varieties including Pancetta, Prosciutto and Speck at your local store—>HERE.

Dig into this garden fresh panzanella topped with fresh basil.

Let’s make Garden Vegetable and Pancetta Panzanella

My version of panzanella has all the traditional elements; crusty bread, fresh veggies and a simple vinaigrette, but with a few tasty enhancements. First, of course, is the addition of pancetta. Crisped up in a pan and then the cubed ciabatta is toasted in the drippings with a splash of olive oil.

Cucumbers, tomatoes, herbs, tiny balls of mozzarella round out this salad and all is tossed with a homemade vinaigrette where the key ingredient is the reserved tomato juices.

After tossing with the dressing, wait a bit (if you can) to allow the flavors to absorb and marry. Worth the wait!

Step by step photos showing how to make Garden Vegetable and Pancetta Panzanella. Gather ingredients (1), saute pancetta (2), Toss the tomatoes with salt. (3), drain the pancetta and add the bread to the pan (4).
  1. Gather ingredients.
  2. Saute pancetta until crisp, remove to drain but leave the drippings in the pan.
  3. Toss the tomatoes with salt and let stand while you toast the bread.
  4. Add a splash of olive oil to the pancetta drippings and add the bread to the pan.
Step by step photos showing how to make Garden Vegetable and Pancetta Panzanella. Toast the bread (5) Drain the tomatoes (6) Combine ingredients and make dressing (7), toss everything together and let stand for at least 30 minds (8)
  1. Toast the bread crumbs until golden brown and crisp.
  2. Drain the tomatoes, reserving the tomato juice for the dressing.
  3. Combine all the ingredients together in a large bowl and whisk together the dressing.
  4. Toss with the dressing and let stand at room temperature for 30-60 mins before serving.
Overhead shot of Garden Vegetable and Pancetta Panzanella with some plated servings scattered around the table.

Tips for success

  • Tossing the tomatoes in salt and reserving the juice amps up the tomato flavor while taking out excess water. Don’t skip this step!
  • Watch the temperature as you cook the pancetta. You’re looking for a golden brown crispness, but not burnt. Save those drippings for the bread!
  • The pancetta drippings plus a generous pinch of salt and pepper sprinkled onto the bread as it toasts make this salad hit the flavor peak.
  • Seed that cucumber! This also helps to remove excess water so the dressing pops.
  • Let the salad sit at room temperature for 30-60 mins (DON’T REFRIGERATE!) before you serve to really allow the flavors to meld.
A Garden Vegetable and Pancetta Panzanella ready for serving with wood utensils on the table.

More tasty ways to use pancetta

  • Pasta with Pancetta and Asparagus
  • One Pot Creamy Chicken Pasta
  • Grilled Peach Salad with Honey Vinaigrette
  • Gnocchi in Creamy Tomato Basil Sauce
  • Italian-Style Shrimp and Grits
Panzanella served on a handled wood tray with a package of Citterio USA pancetta cubetti on the table.
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Garden Vegetable and Pancetta Panzanella on a round wood serving tray with tomatoes and basil scattered around.
Print
Garden Vegetable and Pancetta Panzanella
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Peak summer temps and a bountiful garden harvest inspired this garden vegetable and pancetta panzanella that is bursting with vibrant flavors with a crunchy bite.

Course: Salads
Cuisine: Italian
Keyword: pancetta, panzanella, salad
Servings: 6 Servings
Calories: 402 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 10 oz ripe tomatoes, chopped
  • 4 oz Citterio Cubetti Pancetta (1 pkg)
  • 1 tbsp extra virgin olive oil
  • 10 oz ciabatta bread, torn or cut into 1 inch cubes (1 loaf)
  • 1 English cucumber, seeded and sliced into half moons
  • 8 oz mozzarella perlini, or whole mozzarella, diced 
  • 1 cup fresh basil,  chopped or torn
  • 1 cup fresh chives,  minced
  • tomato vinaigrette dressing
Tomato Vinaigrette Dressing
  • 2 tbsp reserved tomato water
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Kosher salt and pepper
  • 1/4 cup extra virgin olive oil
Instructions
  1. Toss the tomatoes with a teaspoon of salt in a bowl and set aside.

  2. Cook the pancetta over medium heat until crisp. Remove to a paper towel lined plate to drain, reserving the drippings in the pan.

  3. Add 1 Tbsp of olive oil to the pancetta drippings and heat over med/high heat. Add the cubed ciabatta to the pan and season with salt and pepper.

  4. Toss the bread in the pan and cook until golden brown and crisp, about 5 mins.

  5. Drain the tomatoes and reserve the tomato water for the dressing.

  6. Whisk together all of the ingredients for the dressing in a small bowl except for the oil. Slowly whisk in the olive oil in a steady stream until emulsified.

  7. Combine all of the salad ingredients in a large bowl and toss with the dressing. You can serve immediately or (my preference) allow to sit at room temperature for 30-60 mins before serving to allow the flavors to marry.

Recipe Notes
  • Tossing the tomatoes in salt and reserving the juice amps up the tomato flavor while taking out excess water. Don’t skip this step!
  • Watch the temperature as you cook the pancetta. You’re looking for a golden brown crispness, but not burnt. Save those drippings for the bread!
  • The pancetta drippings plus a generous pinch of salt and pepper sprinkled onto the bread as it toasts make this salad hit the flavor peak.
  • Seed that cucumber! This also helps to remove excess water so the dressing pops.
  • Let the salad sit at room temperature for 30-60 mins (DON’T REFRIGERATE!) before you serve to really allow the flavors to meld.
Nutrition Facts
Garden Vegetable and Pancetta Panzanella
Amount Per Serving
Calories 402 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 26mg9%
Sodium 397mg17%
Potassium 257mg7%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 14g28%
Vitamin A 955IU19%
Vitamin C 12mg15%
Calcium 163mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
3

Recipe, Salad Recipes Citterio USA, ciabatta, bread salad, garden vegetable, bread, Italian, pancetta, salad, panzanella, panzanella salad

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

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