Nectarine Panzanella Salad
Author: Heather Christo
Prep time: 15 mins Cook time: 7 mins Total time: 22 mins
2 cups large chunks of baguette (I used a Vegan Gluten Free Baguette)
1 tablespoon olive oil
1 ripe nectarine cut into wedges
2 large or 3 medium heirloom tomatoes cut into wedges
¼ red onion, very thinly sliced
⅓ cup roasted chopped pistachio nuts
2 tablespoons curly parsley, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
In a large pan over medium heat add the olive oil and then the bread chunks. Cook over medium-low heat, stirring often until the bread is golden brown, about 5-7 minutes.
In a large bowl add the nectarine, tomatoes, red onion, pistachios and parsley and then add the bread chunks.
In a small bowl whisk together the garlic, olive oil, red wine vinegar and kosher salt to taste. Pour the vinaigrette over the salad and gently toss. Transfer to a platter and serve at room temperature.