Panzanella

1

Place a rack in the middle of your oven and preheat to 300°F. Slice day-old (or fresh) bread into 2 x 2-inch cubes and place in the sheet pan. Drizzle wit olive oil and toss to combine. Bake until toasted, about 20 minutes. Fresh bread will take about 5-10 minutes longer.

Prepare Croutons

2

While the bread toasts, wash all of the produce. Slice cherry tomatoes in half. Cut the cucumber in 1/2 inch thick quarter rounds. Slice the nectarine into 1/2 inch thick slices. Slice red onion in 1/4 inch thick half moons.

Prep Toppings

3

Once the bread has toasted, pull it from the oven, and allow it to cool.

Cool Croutons

4

Add the toasted bread to a very large bowl and top with salad greens. Top the greens with tomatoes, nectarines, cucumbers, and red onions. Finish with mozzarella pearls (not pictured here.)

Assemble Salad

5

Add the remaining olive oil, the vinegar, and the salt to a small mason jar or another container with a tight-fitting lid. Close the lid tightly and shake the oil and vinegar until combined. Dress the salad. Toss to coat.

Dress Salad

6

Let the salad sit for at least an hour to allow the bread to soak up the dressing. Serve and enjoy!

Let Sit For One Hour

Ready to Make it?

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