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–+ servings
panzanella salad made with fresh nectarines, tomatoes, onion, bell peppers, English cucumbers, and homemade garlic croutons in a tangy Dijon vinaigrette with burrata cheese

Panzanella Salad with Nectarines

If you're craving something fresh, colorful, and full of summer flavor, this Panzanella Salad with Nectarines is it!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings

Equipment

Ingredients
  

For the croutons
For the dressing
For the salad
  • 2 cups cherry tomatoes halved
  • 1/2 cucumber quartered
  • 1/2 red onion thinly sliced
  • 1 cup sweet snacking bell peppers sliced
  • 2 nectarines diced large
  • 1-2 balls burrata cheese

Method
 

  1. Make the croutons: Preheat your oven to 400°F. In a large bowl, toss the cubed bread with olive oil, salt, pepper, and garlic powder until evenly coated. Spread onto a baking sheet and bake for about 10 minutes or until golden and crisp.
  2. In a small bowl, combine olive oil, lemon juice and zest, grated garlic, salt, pepper, parsley and Dijon mustard. Whisk until fully emulsified. Taste and adjust seasoning as needed.
  3. In a large serving bowl, add the cherry tomatoes, cucumber, red onion, bell peppers, nectarines, and toasted croutons. Pour the dressing over everything and gently toss until combined.
  4. Tear the burrata into pieces and scatter over the top of the salad. Finish with a little more salt and fresh cracked pepper, if desired. Serve immediately.
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Post a pic and mention @StephGigliotti, I'd love to see it!