Panzanella with Grapes, Nectarines & Sunflower Seeds { Tuscan Bread Salad }
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Tuscan Panzanella – the perfect recipe for using up leftover bread!
Fresh summer fruit and aromatic herbs take this simple Tuscan Bread Salad to the next level!
For me, fresh, ripe nectarines are the essence of summer and I just love to put them into hearty dishes, like this Nectarine and Blueberry Risotto I made the other day. For our summer Panzanella, we also add some grapes, tomatoes and roasted bell pepper as well as some fried onions to the salad bowl.
To get some Mediterranean flair into our fruity Italian Panzanella, I also threw some garlic, fresh thyme, and rosemary into the frying pan when cooking the onion and bell peppers.
When it comes to making Panzanella, timing is everything!
Panzanella with Nectarines, Grapes & Sunflower Seeds { Tuscan Bread Salad }
Ingredients
- 1 dry baguette
- 2-3 tbsp olive oil
- 2 garlic cloves finely sliced
- 1 twig rosemary
- 3 twigs of thyme
- 1 onion sliced
- 2 red bell peppers sliced
- 3 Nectarines , in thick slices
- 250 g Cocktail Tomatoes in quarters
- 1/4 of a big cucumber sliced
- about 25 grapes
- 4 tbsp sunflower seeds
- 1 tbsp honey
- 6 tbsp balsamic vinegar
- 5 tbsp olive oil
- freshly ground pepper and salt to taste
Instructions
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We start by tearing apart the day old baguette. If it's already too hard to tear apart, you can slice it with a knife.
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Heat up 2 Tbsp of olive oil and toast the bread in the pan over medium-high heat, adding the garlic towards the end. Let toast until golden brown and until the garlic stops to smell raw.
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Transfer the bread to a salad bowl, add more oil to the pan, put over medium-high heat and add the herbs. Now fry the onions and add the pepper in the oil for about 5 minutes. Season with salt and pepper and let fry for a few minutes more, for extra charr. Add the nectarine slices when the rest of your veg is done and toss to combine. Take the pan off the heat.
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Quarter or half the tomatoes. Toast the sunflower seeds in a pan without added oil for about 2 minutes over medium heat. Slice the cucumbers and set aside.
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Mix the dressing by stirring together the last 4 ingredients. Drizzle half of it over the bread mixture and toss.
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Add everything to the salad bowl with the bread chunks and toss well to combine.
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Let rest 15 minutes and serve!
