Mercato Salad


Mercato Salad

Servings 4
Author Chef John Sismanis, Pizzeria Locale


  • 8 slices pancetta
  • 4 peaches
  • 8 oz buratta
  • 1 baby spring onion, red or white
  • 4 oz mustard greens (or similar spicy green)
  • 1 lemon
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper, to taste


  • Preheat oven to 350 degrees.
  • Lay pancetta slices on parchment paper lined sheet tray. Bake until golden and crispy. When finished, allow to cool and drain on a cooling rack or paper towels.
  • Cut peaches in half and remove the pit. Generously cover the cut sides with extra virgin olive oil and sprinkle with salt. Grill peaches on a very hot grill, cut side down, until grill marks are achieved. This should take about one and a half minutes. Set peaches aside and allow to cool to room temperature.
  • Thinly slice the spring onions and mix with mustard greens.
  • In a mixing bowl, lightly dress your mustard greens and spring onions with a drizzle of olive oil, squeeze of lemon, and pinch of salt.
  • Slice peach halves into 4 or 5 pieces.
  • Divide ingredients equally onto 4 plates and drizzle with balsamic vinegar.