{"id":16383,"date":"2014-07-27T12:32:00","date_gmt":"2014-07-27T12:32:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/panzanella-with-grapes-nectarines-sunflower-seeds-tuscan-bread-salad\/"},"modified":"2014-07-27T12:32:00","modified_gmt":"2014-07-27T12:32:00","slug":"panzanella-with-grapes-nectarines-sunflower-seeds-tuscan-bread-salad","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/panzanella-with-grapes-nectarines-sunflower-seeds-tuscan-bread-salad\/","title":{"rendered":"Panzanella with Grapes, Nectarines & Sunflower Seeds { Tuscan Bread Salad }"},"content":{"rendered":"
My Summertime Panzanella with Grapes, Nectarines and roasted Sunflower Seeds is a summery twist on our beloved Tuscan Bread Salad. Perfect for lunch or a casual dinner in the garden!\u00a0<\/em><\/div>\n
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\"Summery<\/a><\/div>\n
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Tuscan Panzanella – the perfect recipe for using up leftover bread!<\/h3>\n
For me, the best thing\u00a0about eating a salad has always been the part when I got to mop\u00a0up all the leftover dressing with a piece of bread. Panzanella,\u00a0a Tuscan bread, and tomato salad,\u00a0\u00a0takes this “bread into dressing” idea to the next level. Plus, it’s the best way to use up stale bread! And ever since I’ve gotten more serious at bread baking, there’s quite a lot of it around here!<\/div>\n
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\u00a0Given the hot temperatures outside, I wanted to create a light,\u00a0summery, fruity and fun version of the classic Italian Bread Salad “Panzanella” so\u00a0I decided to\u00a0clean\u00a0out my entire fruit bowl and add its contents to my salad.<\/div>\n
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\"Panzanella<\/a><\/div>\n

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Fresh summer fruit and aromatic herbs take\u00a0this simple Tuscan Bread Salad to the next level!<\/h3>\n

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 <\/a>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.<\/p>\n

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.<\/p>\n

\"Panzanella<\/a><\/div>\n<\/div>\n

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When it comes to making Panzanella, timing is everything!<\/h3>\n
\u00a0I love the different textures and the mix of fried and raw ingredients, this perfect combination of sweet and savory, in this salad. The sweet nectarine chunks, juicy grapes, and crisp cucumber slices are added right towards the end to maintain their\u00a0texture and aroma. The roasted sunflower seeds add extra texture and a hearty nuttiness! Make sure to let your Tuscan Bread Salad rest for about 15 minutes before serving it, to allow for the aromas to mingle and the bread to soak up some of the dressing.<\/div>\n
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And what’s for dessert? For more Italian recipes, check out my Homemade Limoncello<\/a>, these gorgeous Italian Chestnut Cookies<\/a>\u00a0, this Mascarpone Cake<\/a> or my Recipe for Basil Gelato<\/a>!<\/div>\n
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My product recommendations:<\/div>\n
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