Description
This vibrant Panzanella Salad is the perfect summer dish, blending stale bread with juicy tomatoes, crisp cucumbers, and sweet nectarines for a refreshing taste sensation. Ideal for picnics or as a light dinner, this salad celebrates seasonal produce while minimizing food waste. With a delightful mix of textures and flavors, it’s a quick and easy recipe that will impress your family and friends. In just under an hour, you can whip up this colorful dish that leaves everyone craving more.
Ingredients
Scale
- 3 cups cubed day-old bread
- 1 pint cherry tomatoes, halved
- 1 nectarine, sliced
- 1 cucumber, chopped
- 1/2 red onion, sliced
- 10 oz baby spring mix
- 4 oz mozzarella pearls
- 1/4 cup olive oil (divided)
- 1 Tbsp red apple vinegar
- Salt to taste
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Cube the bread, drizzle with 1 tablespoon of olive oil, toss to coat, and toast in the oven for about 20 minutes until golden.
- While the bread toasts, chop the vegetables: halve cherry tomatoes, slice cucumber and nectarine, and cut red onion into half moons.
- In a large mixing bowl, combine toasted bread with baby greens and top with prepared vegetables and mozzarella.
- In a mason jar, combine remaining olive oil, vinegar, and salt; shake well to create the dressing.
- Pour the dressing over the salad mixture and toss gently. Let the salad rest for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 305
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg