This light and refreshing take on a panzanella salad features nectarines, fennel root, feta, mint, and basil.
Ingredients
Grilled Nectarine Panzanella Salad
- 2 La Brea Bakery Take & Bake Ciabatta Rolls, halved
- Extra virgin olive oil, salt, and pepper, for grilling
- 3 medium nectarines, halved or quartered, pits removed
- 1 cup shaved or very thinly sliced fennel root
- 1 cup diced cucumber, skin on
- 3 medium heirloom tomatoes, sliced and gently deseeded
- Shallot vinaigrette (recipe below)
- 1 handful fresh mint leaves, chopped
- 1 handful fresh basil leaves, chopped
- ¼ cup crumbled feta cheese, sheep's milk preferred
Shallot Vinaigrette
- 2 tablespoons minced shallot
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- Salt, to taste
Preparation
- Heat a gas grill to high, and place a medium cast iron skillet on one half of the grill.
- Give the skillet a light drizzle of olive oil.
- Brush all surfaces of the cut nectarines with olive oil, and sprinkle with salt and pepper.
- Brush all surfaces of the cut rolls with olive oil.
- Once the grill and skillet have heated completely, place the nectarines in the skillet, cut side down.
- Check the nectarines every two minutes until the juices begin to caramelize and the cut side begins to turn a golden brown.
- Once the cut side is properly caramelized, carefully remove the hot skillet from the grill and set aside to cool.
- While the nectarines cool, place the Take & Bake ciabatta rolls directly on the grill grate.
- Check the rolls frequently and remove once they're toasted to your liking. Set aside to cool.
- Once cool enough to handle, cut the ciabatta into 1-inch cubes. Slice the nectarines into ½-inch slices.
- In a large bowl, gently mix the grilled bread and nectarines with the fennel, cucumber, and heirloom tomatoes. Allow the flavors to marry as you make the dressing.
- In a small jar or glass, whisk together the minced shallot, red wine vinegar, olive oil, and salt. Put on a lid and shake or whisk to combine.
- Pour the dressing over the salad mixture, and gently toss once again to coat all ingredients.
- Empty the salad out onto a platter or serving vessel, and let it sit another 10 minutes or so for the flavors to mingle. (Also fine to serve immediately.)
- Just before serving, sprinkle basil, mint, and feta over the salad. Enjoy.
Recipe adapted from Lily Diamond, Kale & Caramel
