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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.
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.
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.
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.
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.
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!
- Gather ingredients.
- Saute pancetta until crisp, remove to drain but leave the drippings in the pan.
- Toss the tomatoes with salt and let stand while you toast the bread.
- Add a splash of olive oil to the pancetta drippings and add the bread to the pan.
- Toast the bread crumbs until golden brown and crisp.
- Drain the tomatoes, reserving the tomato juice for the dressing.
- Combine all the ingredients together in a large bowl and whisk together the dressing.
- Toss with the dressing and let stand at room temperature for 30-60 mins before serving.
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.
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
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.
- 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
- 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
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Toss the tomatoes with a teaspoon of salt in a bowl and set aside.
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Cook the pancetta over medium heat until crisp. Remove to a paper towel lined plate to drain, reserving the drippings in the pan.
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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.
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Toss the bread in the pan and cook until golden brown and crisp, about 5 mins.
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Drain the tomatoes and reserve the tomato water for the dressing.
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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.
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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.
- 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.
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