circle thyme kitchen

creating menus for every occasion out of my favorite recipes

nectarine panzanella

the perfect summer salad to make the most out of the fruits and vegetables that are in season.

what you will need:

  • a big salad bowl
  • a bread knife
  • a small bowl to make the vinaigrette
  • a baking sheet
  • a sieve or colander

ingredients

for the salad

  • 1/2 a crusty loaf of bread or 1/2 of a baguette
  • 2 large, ripe tomatoes
  • 2 ripe nectarines
  • 1/4 of a red onion, thinly sliced
  • 15-20 fresh basil leaves, thinly sliced or torn
  • 1 english cucumber or 2 smaller cucumbers, sliced into half moons
  • salt
  • pepper

for the vinaigrette

  • fresh tomato juice from the salted tomatoes
  • 1/4 cup of red wine vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 tablespoon of honey
  • 1 tablespoon of fresh lemon juice
  • salt
  • pepper

instructions

  1. preheat the oven to 400 degrees. slice the bread into 1 inch cubes. spread evenly on the baking sheet and toss with olive oil, salt, and pepper. bake until lightly toasted, about 7-10 minutes.
  2. place the sieve or colander over the salad bowl. slice the tomatoes into 1/2 inch cubes. place the tomatoes into the sieve and sprinkle with 1/2 a teaspoon of salt. set aside for at least 30 minutes to allow the juices to come out.
  3. slice the red onion, cucumber, and nectarines.
  4. in a small bowl, combine the drippings from the tomatoes with the red wine vineyard, olive oil, honey, lemon juice, salt and pepper. whisk until completely combined.
  5. add the tomatoes, red onion, cucumber, nectarines, basil leaves and toasted bread into the large salad bowl. toss with the vinaigrette.
  6. enjoy immediately 🙂