Warm Green Bean and Pancetta Salad

A perfect warm-weather summer salad! It's made with warm garden fresh green bean tossed with pancetta, vine-ripened tomatoes, and Parmesan cheese.

Warm Green Bean and Pancetta Salad
Elise Bauer

Now this is a salad made for summer! It has fresh garden green beans, ripe tomatoes, Parmesan, and pancetta.

It's sort of a stepped up version of a salad with a warm bacon dressing, but instead of the bacon, we are using the more delicately flavored pancetta, thinly sliced, and crisped on the stove-top.

You can substitute bacon for the pancetta, but if pancetta is available, I recommend using it. It has a beautiful flavor that works well with the beans, tomatoes, and Parmesan.

Warm Green Bean and Pancetta Salad
Elise Bauer

The dressing is lightly sweet and sour. To make it, you whisk honey together with sherry vinegar, then simmer that with the leftover pancetta drippings. Pour the dressing over the green beans and tomatoes.

Add the shaved Parmesan and chopped cooked pancetta and you are ready to serve.

Warm Green Bean and Pancetta Salad

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3 to 4 servings


  • 2 medium-sized ripe tomatoes, cored and chopped into 1/2-inch to 1-inch pieces

  • 3 tablespoons sherry vinegar (a mild, flavorful wine vinegar)

  • 2 teaspoons honey

  • 1/4 pound pancetta, thinly sliced

  • 3 tablespoons extra virgin olive oil

  • 3/4 pound fresh green beans, ends trimmed, strings removed (if any), halved if very long

  • Kosher salt and freshly ground pepper

  • 1/2 cup (about 2 ounces) Parmesan cheese (Parmigiano Reggiano) shavings


  1. Boil salted water:

    Heat salted water in a medium saucepan for the beans. Use about a tablespoon of salt for every 4 cups of water. While the water is coming to a boil, start on the next two steps.

  2. In a small bowl, mix the honey and sherry vinegar:

    Set aside.

  3. Cook the pancetta:

    Heat a large sauté pan to medium heat. Cook the strips of pancetta in batches until golden and crisp. Let drain on a paper towel set over a plate to absorb the excess fat.

    Discard all but 1 tablespoon of the fat remaining in the pan (don't put down the drain or you'll clog your drain when the fat cools). Add 3 tablepsoons of olive oil to the pan, set aside.

    Chop the pancetta.

  4. Cook green beans in the salted water:

    Once the water is boiling, add the beans. Return to boiling, and cook until tender, about 5 minutes. Drain the beans and place them into a large serving bowl. Add the tomatoes.

  5. Make the dressing:

    Over medium heat, heat the oil in the skillet that was used to cook the pancetta. Whisk in the vinegar honey mixture. Turn the heat up and continue to whisk as the mixture boils and blends.

  6. Assemble the salad:

    Pour the hot dressing onto the beans and tomatoes. Season with salt and pepper. Add the chopped pancetta and Parmesan and toss. Serve warm.

Nutrition Facts (per serving)
346 Calories
29g Fat
13g Carbs
9g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 346
% Daily Value*
Total Fat 29g 38%
Saturated Fat 9g 46%
Cholesterol 33mg 11%
Sodium 348mg 15%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 9g
Vitamin C 19mg 95%
Calcium 161mg 12%
Iron 1mg 8%
Potassium 410mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.