Get ready to transform your summer dining with a salad that's not just a side dish, but a culinary adventure! This Nectarine Arugula and Crispy Pancetta Summer Salad is a mouthwatering symphony of sweet, peppery, and savory flavors that will make your taste buds dance. Imagine crispy pancetta, juicy nectarines, peppery arugula, and creamy goat cheese coming together in one irresistible dish that's as Instagram-worthy as it is delicious. Whether you're hosting a summer gathering or craving a light yet satisfying meal, this recipe is about to become your new seasonal obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups arugula
- 2 ripe nectarines, sliced
- 6 slices pancetta, cooked until crispy
- 1/4 cup crumbled goat cheese
- 1/4 cup walnuts, toasted
- 2 tablespoons balsamic vinaigrette
Instructions
- Begin by preparing your ingredients. Rinse the arugula under cold water and pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Set aside in a large mixing bowl.
- Next, wash the nectarines thoroughly. Slice them in half, remove the pit, and then cut each half into thin wedges. Add the sliced nectarines to the bowl with the arugula.
- In a skillet over medium heat, cook the pancetta slices until they are crispy, about 5-7 minutes. Turn them occasionally to ensure they cook evenly. Once crispy, transfer the pancetta to a paper towel-lined plate to drain excess grease, then chop into bite-sized pieces.
- While the pancetta is cooking, toast the walnuts in a separate pan over medium heat for about 3-5 minutes, stirring frequently to prevent burning. Once they are golden and fragrant, remove them from the heat and let them cool slightly.
- In the bowl with the arugula and nectarines, add the crispy pancetta, crumbled goat cheese, and toasted walnuts. Gently toss the ingredients together to combine them without bruising the arugula.
- Drizzle the balsamic vinaigrette over the salad. Start with 2 tablespoons and adjust to taste. Toss the salad lightly to coat the ingredients evenly with the dressing.
- Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your Nectarine Arugula and Crispy Pancetta Summer Salad as a refreshing appetizer or a light main dish!
Tips
- Choose ripe, firm nectarines for the best flavor and texture. They should yield slightly to gentle pressure but not be mushy.
- For extra crispy pancetta, use a cast-iron skillet and cook on medium heat, turning occasionally to ensure even browning.
- Toast walnuts just until fragrant to enhance their nutty flavor without burning. Watch them carefully as they can quickly go from golden to burnt.
- Dress the salad right before serving to keep the arugula crisp and prevent wilting.
- For a vegetarian version, substitute pancetta with crispy roasted chickpeas or tempeh bacon.
- Make this salad your own by experimenting with different vinaigrettes or adding grilled chicken for extra protein.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 10g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 25mg
