Pancetta and Herb Salad
Pancetta and Herb Salad



  • 50g mixed fresh herbs and salad leaves
  • 1⁄2 yellow bell pepper, sliced into strips
  • A couple of fresh chives for tying the salad into bunches
  • 2 tsp olive oil
  • 75g smoked pancetta, cubed
  • 1 tbsp white wine vinegar
  • 1 tsp sugar
  • 1⁄2 clove of garlic, finely chopped
  • Salt and pepper
  • Make the salad by gathering together your mixed herbs, salad leaves, and bell pepper strips, and tie them together into two bunches using the chives. Place onto plates.
  • Make the dressing by mixing together the ingredients in a small bowl, and whisking to combine. Set aside.
  • Heat the oil in a small frying pan, and fry the pancetta until crisp and golden. Scatter over the salad bunches, then drizzle over the dressing with a small splash of the pancetta fat. Serve immediately.
10 mins
2 serving
This recipe pairs perfectly with the Step by Step Sauvignon Blanc 2020 from South Australia, Australia.

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