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Spinach, peach, grilled onion and pancetta salad
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EasySweet, sour and salty summer salad
This simple peach, pancetta and grilled onion salad is the perfect balance of sweet, sour and salty. Make this salad when peaches are sweet and juicy in the height of the season. Roasted onions give it depth and everything is always better with pancetta. At least as far a my family is concerned.
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Make ahead of time
You can simplify the final preparation of this salad by roasting the onions, crisping the pancetta and making the salad dressing ahead of time.
I found this recipe in the August 2005 issue of Bon Appétit.
PrintSpinach, peach, grilled onion and pancetta salad
This simple peach, pancetta and grilled onion salad is the perfect balance of sweet, sour and salty. Make when peaches are in the height of the season.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 large red onion, cut into 1/2” slices
- 7 T olive oil, divided
- Salt and pepper
- 1/2 pound pancetta, 1/4″ slices, and diced
- 1 T shallots, minced
- 2 T Spanish sherry wine vinegar (Jerez vinegar)
- 1 T fresh lemon juice
- 10 ounces baby spinach
- 3 large ripe peaches, cut in 1/2″ slices
Instructions
- Heat oven to 400 degrees. Toss the onion slices in 1 T olive oil, season with salt and pepper and roast for 20 minutes, turning after 10 minutes.
- While onions are roasting cook the pancetta in a medium hot skillet until crisp. Drain on a paper towel and set aside.
- Make salad dressing. Put shallots in a small bowl and stir in vinegar and lemon juice to combine. Whisk in 6 T olive oil and season with salt and pepper.
- Put spinach, peaches, onions and pancetta in a salad bowl and toss with dressing. Or compose individual salad plates and drizzle with dressing.
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