Pick up some fresh summer nectarines and make this Heirloom Tomato Panzanella Salad with Heather!
For more delicious recipes by @heatherchristo, check out her blog here!
Nectarine Panzanella SaladAuthor: Heather ChristoPrep time: 15 mins Cook time: 7 mins Total time: 22 minsServes: 4
Ingredients2 cups large chunks of baguette (I used a Vegan Gluten Free Baguette)1 tablespoon olive oilkosher salt1 ripe nectarine cut into wedges2 large or 3 medium heirloom tomatoes cut into wedges¼ red onion, very thinly sliced⅓ cup roasted chopped pistachio nuts2 tablespoons curly parsley, chopped1 clove garlic, minced2 tablespoons olive oil2 tablespoons red wine vinegarkosher salt
Directions: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.