Tomato and Nectarine Panzanella
Ingredients
Toasted bread
- 75g stale focaccia or ciabatta
- 1 tablespoon olive oil
Salad
- 2-3 large quality tomatoes
- 2 ripe nectarines or peaches
- 1 ball buffalo mozzarella
- Handful torn fresh basil leaves
- Olive oil (drizzle)
- Sea salt (pinch)
- Black pepper (crack)
- Red wine vinegar or balsamic vinegar (drizzle)
Preparation
Preheat oven or air fryer to 200 degrees C. Toss the bread and oil together in a bowl, then lay them out with space between each and bake for 10-12 minutes until crispy on the outside but still chewy in the middle. Set aside to cool.
Lay the tomatoes and nectarines in a bowl, add the basil leaves, tear the mozzarella into bite-size pieces, add the bread, sprinkle with salt and pepper, drizzle with olive oil and vinegar, then toss gently.
Tips
This salad is easy, seasonal, and full of juicy flavors.
