Nectarine Panzanella Salad
Summery fresh panzanella salad with nectarines, homemade croutons, and quick pickled red onions. Easy to prepare and a truly family-friendly salad!
Ingredients
- 220 grams loafed bread*, cut into 2" cubed pieces
- 1 clove garlic, minced
- 1 tsp dried or 1 tbsp fresh basil leaves
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 medium ripe nectarines, stones removed and sliced into 1/4" thick slices
- 1/2 pint cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup red wine vinegar
- 10 small fresh basil leaves
- 1 tsp olive oil
- 1 pinch flaky sea salt
Instructions
-
Preheat oven to 400°F.
-
Line a baking tin with parchment paper and toss together bread pieces, garlic, dried basil, olive oil. Sprinkle liberally with salt and pepper. Turning pieces once halfway through, bake for 20-25 minutes, or until bread pieces are golden brown. Remove from oven and allow to cool.
-
Pace red onion slices in a small bowl and cover with red wine vinegar. Allow to sit while croutons are baking.
-
Place nectarine slices, tomato halves, croutons, drained pickled red onion slices, and fresh basil leaves in a large bowl. Drizzle with olive oil and lightly sprinkle with flaky sea salt and fresh ground pepper.
Recipe Notes
* French bread, sourdough or any country style loaf will work here.