Grilled Plum and Arugula Salad

This Grilled Plum and Arugula Salad is a delightful summer dish that combines the sweetness of grilled plums with the peppery bite of arugula. The crispy pancetta and creamy goat cheese add rich flavors, making it perfect for light lunches or as a side for your favorite grilled mains. Whether you’re hosting a barbecue or enjoying a simple meal at home, this salad will impress with its vibrant colors and refreshing taste.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together in just 40 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Flavorful Combination: The smoky-sweet grilled plums harmonize beautifully with crispy pancetta and tangy goat cheese, creating an unforgettable taste experience.
• Versatile Dish: Enjoy it as a standalone lunch or serve it alongside grilled meats for a complete meal. It fits seamlessly into any occasion.
• Healthy Ingredients: Packed with fresh produce and lean protein, this salad offers nutrients without compromising on flavor.
• Eye-Catching Presentation: The colorful ingredients make this salad visually appealing, sure to impress your guests at any gathering.

Tools and Preparation

To make the Grilled Plum and Arugula Salad, you will need some essential tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Skillet
• Grill
• Food processor (or whisk)
• Slotted spoon
• Large bowl

Importance of Each Tool

• Skillet: Perfect for rendering the pancetta to crispy perfection while infusing flavor into the dish.
• Grill: Essential for achieving that wonderful char on the plums and bread, enhancing their flavors.
• Food processor: Makes blending the dressing quick and easy, ensuring a smooth consistency.

Ingredients

For the Salad Base

• 4 oz. pancetta, finely chopped
• 5 oz. arugula
• 4 oz. cherry tomatoes, halved

For Grilling

• 3 assorted plums (such as black, dinosaur, or red), cut into wedges
• 2 (1-thick) slices sourdough bread (about 6 oz.)

For the Dressing

• ½ cup extra-virgin olive oil (divided), plus more for grill
• ¼ cup fresh lemon juice
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. pure maple syrup
• 2 tsp. chopped fresh thyme leaves
• 1 tsp. Dijon mustard

For Garnish

• 2 scallions, sliced (white and green parts separated)

How to Make Grilled Plum and Arugula Salad

Step 1: Cook the Pancetta

In a large, cold skillet, spread the pancetta in an even layer. Cook over medium heat while stirring occasionally until browned and crisp, about 15 minutes. Transfer the pancetta to a paper towel-lined plate using a slotted spoon. Reserve 2 tablespoons of rendered fat in a heatproof bowl.

Step 2: Grill the Plums

Preheat your grill to medium-high heat. Clean and oil the grates thoroughly. Toss plum wedges in 2 tablespoons of olive oil and sprinkle with ½ teaspoon salt. Grill flesh-side down for about 2 minutes per side until they are charred but not burnt. Set aside after grilling.

Step 3: Grill the Bread

Drizzle your sourdough slices with 2 tablespoons of olive oil. Grill them while turning frequently until they have charred edges and a golden brown surface, approximately 2–3 minutes per side. Once done, cool slightly before tearing them into pieces about ¾–1 in size.

Step 4: Make the Dressing

In a food processor, combine white parts of scallions, lemon juice, basil, maple syrup, thyme leaves, mustard, and ½ teaspoon salt. Blend until smooth. With the motor running, slowly add rendered pancetta fat along with remaining ¼ cup olive oil until emulsified well. If you do not have a food processor handy, you can whisk all ingredients together in a bowl while drizzling in fats.

Step 5: Assemble the Salad

In a large bowl, place arugula as your base layer. Top it off with cooked pancetta, grilled plums, torn sourdough pieces, green parts of scallions, halved cherry tomatoes, and crumbled goat cheese. Drizzle half of the dressing over everything and toss gently to coat evenly before serving with remaining dressing on the side.

Enjoy your deliciously vibrant Grilled Plum and Arugula Salad, perfect for summer gatherings or as a refreshing meal!

How to Serve Grilled Plum and Arugula Salad

Grilled Plum and Arugula Salad is a delightful dish that can be served in various ways to enhance its flavors. This salad is versatile, making it an excellent choice for different occasions, whether it’s a picnic or a dinner party.

As a Main Course

• Pair with grilled chicken or fish for a hearty meal.
• Serve alongside quinoa for added protein and texture.

As a Side Dish

• Complement grilled meats like steak or pork chops.
• Offer it with roasted vegetables for a colorful plate.

On a Picnic

• Pack in individual containers for easy transport.
• Include some crusty bread on the side for a complete meal.

For Meal Prep

• Store in airtight containers for lunch throughout the week.
• Keep dressing separate until ready to eat to maintain freshness.

How to Perfect Grilled Plum and Arugula Salad

To elevate your Grilled Plum and Arugula Salad, consider these helpful tips that ensure each bite is bursting with flavor.

• Choose ripe plums: Use plums that are slightly soft to the touch for the best sweetness.
• Balance flavors: Adjust the dressing by adding more lemon juice or maple syrup based on your taste preference.
• Add crunch: Include nuts like walnuts or almonds for extra texture.
• Experiment with cheese: Try feta or blue cheese instead of goat cheese for a different flavor profile.
• Fresh herbs are key: Don’t skip fresh basil or thyme; they enhance the salad’s aroma and taste.
• Serve chilled: Allow the salad to sit briefly at room temperature before serving for optimal flavor melding.

Best Side Dishes for Grilled Plum and Arugula Salad

When serving Grilled Plum and Arugula Salad, complement it with some tasty side dishes. These pairings will enhance the overall meal experience.

1. Grilled Corn on the Cob: Smoky and sweet, corn adds another layer of summer flavor.
2. Roasted Sweet Potatoes: Their sweetness contrasts beautifully with the salad’s tanginess.
3. Caprese Skewers: Fresh mozzarella, tomatoes, and basil create a vibrant, complementary appetizer.
4. Zucchini Noodles: Lightly sautéed noodles provide a healthy, low-carb option beside the salad.
5. Garlic Bread: Crunchy, buttery garlic bread is always a crowd-pleaser alongside salads.
6. Watermelon Feta Salad: Refreshing watermelon with feta offers a sweet and salty contrast that fits well with the main salad.

Common Mistakes to Avoid

Making a Grilled Plum and Arugula Salad can be simple, but there are common pitfalls that can affect the final dish. Here are some mistakes to watch out for:

• Overcooking the Pancetta: Cooking pancetta too long can make it tough instead of crispy. Monitor closely, stirring occasionally, and remove it once browned.
• Ignoring Plum Ripeness: Using unripe plums will lead to a less flavorful salad. Choose plums that are slightly soft to the touch for the best sweetness and juiciness.
• Skipping the Dressing Emulsification: Not properly emulsifying the dressing can result in separation. Ensure you blend until smooth and gradually add oils for a well-mixed taste.
• Using Stale Bread: Stale sourdough can ruin the texture of your salad. Fresh bread is essential for achieving that perfect char and crispness.
• Not Seasoning Properly: Under-seasoning can dull flavors. Taste as you go and adjust salt and acidity to your preference.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover salad in an airtight container.
• It will keep well for up to 2 days.
• Keep dressing separate to maintain freshness.

Freezing Grilled Plum and Arugula Salad

• Freezing is not recommended due to the texture changes in arugula and grilled plums.
• If necessary, only freeze the cooked pancetta or bread separately.

Reheating Grilled Plum and Arugula Salad

• Oven: Preheat to 350°F (175°C). Place components on a baking sheet and heat for about 10 minutes.
• Microwave: Heat in short intervals (30 seconds) until warm, but avoid overheating as it may wilt greens.
• Stovetop: Sauté briefly in a pan over low heat, just until warmed through.

Frequently Asked Questions

Can I make Grilled Plum and Arugula Salad ahead of time?

You can prepare individual components ahead of time, like grilling the plums and cooking pancetta. However, it’s best to assemble right before serving to maintain freshness.

What variations can I try with this Grilled Plum and Arugula Salad?

Feel free to customize with different fruits like peaches or nectarines. You could also swap goat cheese for feta or add nuts for extra crunch.

Is this salad suitable for meal prep?

Yes! Just store each component separately until you’re ready to enjoy. This ensures everything stays fresh and crisp.

How do I store leftovers of Grilled Plum and Arugula Salad?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep dressing separate until ready to eat.

Can I serve this salad warm?

Yes, this salad is delicious warm or cold! Just be cautious if reheating; ensure not to overcook delicate ingredients like arugula.

Final Thoughts

The Grilled Plum and Arugula Salad is a delightful blend of flavors that captures the essence of summer. Its versatility allows you to customize ingredients based on what you have on hand or your personal preferences. Whether enjoyed as a light lunch or paired with grilled meats, this dish is sure to impress. Give it a try, and don’t hesitate to get creative with your favorite ingredients!