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.