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Nectarine Panzanella Salad

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A fresh and colorful summer panzanella salad made with juicy nectarines, toasted crusty bread, crisp vegetables, basil, and a simple vinaigrette. This bright and hearty salad is perfect as a light lunch, side dish, or summer dinner.

Ingredients

  • 4 ripe nectarines, sliced
  • 4 cups crusty bread, cubed
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Spread the bread cubes on a baking sheet, drizzle lightly with olive oil, and toast for 10 to 15 minutes until crisp and golden.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper to make the dressing.
  3. In a large serving bowl, combine the sliced nectarines, cherry tomatoes, cucumber, red onion, and fresh basil leaves.
  4. Add the toasted bread cubes to the bowl.
  5. Drizzle the dressing evenly over the salad ingredients.
  6. Gently toss the salad until everything is coated.
  7. Let the salad sit for about 10 minutes so the bread absorbs some dressing while staying slightly crisp.
  8. Serve fresh and enjoy.

Notes

  • Crusty breads like sourdough, ciabatta, or rustic country loaf work best.
  • Peaches or plums can be used instead of nectarines.
  • Add mozzarella, feta, or burrata for extra richness.
  • Arugula adds a peppery flavor to the salad.
  • Top with toasted walnuts or pistachios for extra crunch.
  • For added protein, include grilled chicken, shrimp, or chickpeas.
  • Serve fresh for the best texture since the bread softens over time.
  • If storing leftovers, refrigerate for up to 1 day and keep bread separate if possible.

Nutrition

Find it online: https://cookedbymaya.com/nectarine-panzanella-salad/