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Tomato Nectarine Summer Panzanella Salad

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Enjoy fresh from the garden flavors in this summer panzanella salad, full of fresh basil and juicy off-the-vine tomatoes, with a hint of sweetness from in-season nectarines. Perfect for a fresh weeknight salad or to impress when entertaining! Vegetarian. Vegan option. Gluten free option. Egg free.

Ingredients

Scale
  • 3 slices crusty whole grain bread or pita bread (Use gluten free for GF salad)
  • 1 teaspoon fresh lemon juice
  • ¼ red onion, very thinly sliced
  • 2 heirloom tomatoes, cut into wedges
  • 2 nectarines, cut into wedges
  • 5–8 leaves fresh basil, chiffonade (about 2 tablespoons)
  • 2 sprigs fresh thyme
  • ½ tablespoon high quality extra virgin olive oil
  • ¼ teaspoon dried oregano
  • Generous pinch of Himalyan pink salt (or coarse sea salt)
  • Optional: Fresh ricotta cheese

Instructions

  1. Preheat oven to 350ºF. Once oven is warm, gently toast bread until golden brown and edges are crispy. Tear (or cut) into pieces and add to a medium mixing bowl.
  2. While bread is toasting, combine sliced onions and lemon juice in a small bowl and let sit while preparing the other ingredients.
  3. Combine all other salad ingredients in the mixing bowl and toss to combine.
  4. Let salad sit for at least 5-10 minutes before serving. If serving for entertaining purposes, add an extra drizzle of high quality extra virgin olive oil before serving and an additional pinch of sea salt, plus fresh ricotta cheese (optional). Garnish with basil and thyme leaves.

Find it online: https://chelseyamernutrition.com/summer-panzanella-salad/