Pancetta Panzanella with Arugula Corn and Tomatoes

Deconstructed classic BLT and made even better with the toasted hunks of bread, flavorful mini cherry tomatoes, the sweetest fresh corn off the cob, and bitter arugula all dressed in a warm vinaigrette from the leftover crispy pancetta drippings for the best bowl of SUMMER!

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Pancetta Panzanella with Arugula Corn and Tomatoes


Pancetta Vinaigrette

  • 2 slices of pancetta, cubed

  • 1 shallot, minced

  • 2 tablespoon honey

  • 2 tablespoons dijon mustard

  • 1/4 cup apple cider vinegar

  • 1/2 teaspoon freshly cracked black pepper

  • 1 teaspoon salt


  • 1-1/2 to 2 cups toasted bread cubes

  • 1-pint cherry tomatoes halved

  • ·1 ear of corn, cut off the cob

  • 2 cups arugula

  • 2-3 handfuls basil, torn


  1. Place a saute pan on the stove over medium heat to preheat for a minute

  2. Add the pancetta to saute, stirring every too often allowing the pancetta to crisp for about 4-5 minutes

  3. Add in the minced shallot and stir, let cook for another minute then remove the pan from the heat

  4. To the pan stir in the rest of the dressing ingredients until a smooth sauce is formed

  5. Pour the sauce into a bowl over the bread and toss until the bread is fully coated

  6. Add the rest of the ingredients into the bowl with the bread, toss, serve and enjoy

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