Try this easy Panzanella recipe with Nectarine
It is really an Italian word for leftover bread salad that is typically served with tomatoes and cucumbers in the Tuscany region of Italy.
Because Nectarines can run late into the summer months, as well as tomatoes, this can be a recipe that can be served throughout the summer and early fall months. It is easy and delicious! Just what a summer salad should be!
I added a cold tomato sauce to mine but that can easily be left out of the recipe. This is a really refreshing salad that you can control the amount of bread in the salad if you want to limit your carb intake. Here is the recipe I hope you enjoy it!
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Panzanella with Nectarines[/caption]Nectarine Panzanella Salad
Panzanella is really a leftover bread salad that is typically served in the Tuscany region of Italy. Because stone fruit can run late into the fall months as well as tomatoes this can be a recipe that can be served throughout the summer and fall months. It is easy and delicious! Just what a summer salad should be.
I added a cold tomato sauce to mine but that can easily be left out of the recipe. This is a really refreshing salad that you can control the amount of bread in the salad if you want to limit your carb intake. Here is the recipe I hope you enjoy it!
Nectarine Panzanella
- 1 1/2 cups nectarine ( medium diced)
- 1 cup persian cucumber (sliced thin)
- 1 1/2 cups heirloom tomatoes (medium diced)
- 2 cups sourdough croutons (medium diced)
- 1 cup cherry tomatoes
- 1/4 cup radish (slices (white and purple))
- 3 tbsp sherry vinegar
- 5 tbsp olive oil
- 1 tsp salt (and pepper)
Tomato sauce
- 32 oz diced tomato (heirloom or boxed)
- 1 cup onion (diced)
- 4 cloves garlic (minced)
- 1/2 tsp chili flakes
- 2 1/2 cups water
- 5 tbsp olive oil
- 1/4 cup basil (leaves)
- salt (and pepper to taste)
Garnish
- 1/4 cup basil (leaves and flowers)
For the tomato sauce
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The better the tomatoes the better the sauce! This is my basic tomato sauce but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic.
Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt. Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves.
Then with a hand blender or vitamix puree until smooth. Add salt and pepper if needed. You can allow to cool to room temperature.
For the panzanella
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Place all of the vegetables and fruit into a large bowl. Drizzle vinegar, olive oil, salt and pepper and mix well. Add the croutons to the bowl.
You can let this marinate for a few minutes as all of the ingredients will release a bit of water and soak in its own juices. Then place a spoonful of cold tomato sauce on to the plate.
Using a ring mold place it on top of the sauce. Then fill the ring mold with your panzanella salad. Garnish with basil flowers and leaves. Serve and enjoy!