Peach Bocconcini Salad with Crispy Pancetta

I created this salad as fall’s answer to the summer classic tomato, bocconcini and basil salad.  As the weather changes, I still appreciate salads, but they need to take on different flavours.  I really love the combo of the sweet peaches with the salty pancetta.  And the basil dressing adds some nice, earthy flavour.

Peach Bocconcini Salad with Crispy Pancetta
  • ¾ cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • 1 Tablespoon dijon mustard
  • 1½ Tablespoons honey
  • 1 cup basil leaves
  • kosher salt
  • freshly ground pepper
  • 150 grams cubed pancetta
  • 5-6 cups greens
  • 3 peaches or nectarines
  • 200 grams cocktail bocconcini
  1. For the dressing, put olive oil, vinegar, mustard, honey, basil, salt and pepper in Nutribullet or blender and blend together.
  2. Put cubed pancetta in frying pan on medium heat.
  3. Cook until fat has rendered from pancetta and it is crispy.
  4. Remove pancetta from pan with a slotted spoon put on a plate lined with paper towel.
  5. Slice peaches or nectarines and slice cocktail bocconcini into thirds.
  6. Put greens, sliced peaches, sliced bocconcini, and cooked pancetta into a serving bowl and toss with dressing.

The dressing uses very simple, fresh ingredients.


I buy pre-cubed pancetta like this one.  You can cook up the pancetta in advance and store in the fridge.  If you have a hard time finding pancetta, you can also use prociutto.  Just cut it up and cook it in a bit of olive oil as it doesn’t have as much fat as pancetta.  This dressing will last for a few days in the fridge and you will likely have extra.

This salad has been a fall fave for dinner in our house and it’s a great one to serve guests too!  It would work well for lunch as an entree with some grilled chicken or prawns.