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panzanella mit trauben

Panzanella with Nectarines, Grapes & Sunflower Seeds { Tuscan Bread Salad }

Course Salad, side, starter
Cuisine Italian, vegetarian
Keyword easy, fruit, Italian, Panzanella, Tuscan, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 30 minutes
Servings 3 Portions
Calories 310 kcal
Author Kiki Johnson


  • 1 dry baguette
  • 2-3 tbsp olive oil
  • garlic cloves finely sliced
  • twig rosemary
  • 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
  • tbsp honey
  • 6 tbsp balsamic vinegar
  • 5 tbsp olive oil
  • freshly ground pepper and salt to taste


  1. 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. 
  2. 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.

  3. 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.

  4.  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.

  5.  Mix the dressing by stirring together the last 4 ingredients. Drizzle half of it over the bread mixture and toss. 

  6. Add everything to the salad bowl with the bread chunks and toss well to combine.

  7. Let rest 15 minutes and serve!