Summer Panzanella with Nectarines and Mozzarella
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 4 cups 1-inch bread cubes (I like French bread or Ciabatta for this)
- 1½ tablespoons extra-virgin olive oil (divided)
- Kosher salt
- Freshly ground black pepper
- 3 cups cherry or grape tomatoes (about 1 pound, halved from pole to pole)
- 2 nectarines (pitted and diced)
- 1 cup thinly sliced seedless cucumber (I used mini cucumbers.)
- ¾ cup thinly sliced red onion (about ½ a small red onion)
- ½ packed cup fresh basil leaves (cut into chiffonade)
- 4 ounces fresh mozzarella (diced or torn into roughly ¾-inch pieces)
- 2 tablespoons red wine vinegar
- 2 garlic cloves (grated or finely minced)
- ½ teaspoon Dijon mustard
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
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Preparation
Step 1
Pre-heat your oven to 350 degrees. Line a large baking sheet with parchment.
Step 2
In a large bowl, toss the bread cubes with the olive oil and generous pinch of salt and pepper. Transfer to the prepared baking sheet. Bake until crisp, firm and very lightly browned, about 15 minutes. Remove from the oven and let cool completely.
Step 3
Meanwhile, whisk the red wine vinegar, garlic, mustard, and crushed red pepper (if using) in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until fully emulsified (aka well incorporated and smooth). Season generously with salt and pepper.
Step 4
In a large bowl toss the toasted bread cubes, tomatoes, nectarines, cucumber, red onion, and basil. Drizzle with the dressing and gently toss to coat. Add the mozzarella, and gently toss again.
Step 5
Let the salad rest for about 20 minutes for the flavors to blend before serving. (Feel free to drizzle the salad with a little extra olive oil and vinegar if you like.)
Step 6
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