Nectarine Panzanella Salad
#vegetarian #vegan #family-friendly
Total Time: 30 min.
Servings: 8
Ingredients
1 English cucumber
1 red onion
8 oz (226g) fresh mozzarella (pearls)
2 nectarines
1 tsp Italian seasoning
15 oz (425g) cannellini beans
3 Tbsp olive oil
1 Tbsp red wine vinegar
1 french baguette
Salt & pepper
Cooking Steps
Prep Ingredients
Preheat the oven to 400°F (200°C). Cut a french baguette into 1-1.5 in. (2.5-3.5 cm) cubes.
Thinly slice 1 English cucumber into rounds and place into a large bowl. Cut the red onion in half and thinly slice then add it into the bowl. Finally, rinse and cut 2 nectarines in half and thinly slice. Add to the bowl with other ingredients.
Bake Bread
Add bread cubes to a lined baking sheet, and drizzle over about 1 Tbsp. olive oil. Toast the cubes in the oven for 5-8 min., or until browned.
Cook Beans
While the bread is toasting, drain and rinse 15 oz (425g) cannellini beans. To a skillet, add 1 Tbsp olive oil over medium heat. Add cannellini beans and season with 1 tsp Italian seasoning and salt & pepper, to taste. Cook until the beans are fully warmed, about 3 min.
Assemble
To the large bowl, add 1 Tbsp olive oil and 1 Tbsp red wine vinegar. Mix with a spoon or spatula. Next, stir in cooked cannellini beans. Finally, add toasted bread and mix into the salad. Once combined, let sit for about 10 min., for optimal flavor (on the counter or in the fridge). Serve!
