Heirloom Tomato & Nectarine Panzanella
By khoglan1
Ingredients
- 2 * 2 medium-sized heirloom tomatoes
- 1 * 1 nectarine
- 1 1/2 * 1 1/2 cups baby spinach leaves
- 3 * about 3 cups of bread cubes, cut from a crusty loaf
- * olive oil
- * white wine vinegar
- * salt and pepper
- * shaved or crumbled cheese of your choice (parmigiano, pecorino, feta, goat cheese, etc.)
Details
Servings 4
Adapted from offthemeathook.com
Preparation
Step 1
* Heat oven to 400. Prepare a sheet pan or cookie sheet with a piece of foil.
* Cut tomatoes and nectarine into 1/4 inch cubes and place into a large bowl with their juices.
* Put the bread cubes in a bowl and drizzle with olive oil (1-2 Tblsp) and white wine vinegar (2-3 tsp). Add a sprinkling of salt and pepper and toss together.
* Spread bread cubes on sheet pan in a single layer. Cook until browned and crisp, about 10-15 minutes, being careful not to burn. Remove from oven.
* Add bread cubes and spinach to tomato/nectarine bowl. Drizzle with a bit more olive oil and vinegar and mix together with your hands or with tongs. Taste and season with salt and pepper. Add more oil or vinegar if necessary.
* Let sit about 5-10 minutes before serving. This salad is best when the bread is half crunchy and half soggy.
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