Strawberry Nectarine Panzanella

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Salty crumbled gorgonzola cheese, peppery arugula, almonds and sumac-spiked lemon vinaigrette land this strawberry nectarine panzanella on the savory side.

I have a shopping addiction that just started in the last few weeks.

Iโ€™ve been going completely overboard on berries and stone fruit. They have replaced all other snacks in my regular rotation.

I find myself mindlessly devouring a bag of cherries while standing at the kitchen counter doing something mundane like going through the mail or paging through a catalog. Yes, it could be worse.

That fruit could be potato chips or another salty snack.

Instead Iโ€™ve been eating cherries until I am too full to fit anything else into my stomach.

Strawberry Nectarine Panzanella

How weird is it to think that Iโ€™ve spoiled dinner eating too much fruit instead of food thatโ€™s actually unhealthy?

Fruit is usually the star of summer desserts from galettes to crumbles, but I like fruit in savory dishes even more.

Summer fruit is wonderful in salads. I love the contrast of peppery greens and dressing with the subtle sweetness of fruit. Iโ€™ve been hooked on a blackberry salad with basil pesto vinaigrette. It just screams summer to me.

I decided I needed to tackle the surplus of fruit that I had stashed in the fridge. It had to be a salad, but I wanted it to be more about fruit than leafy greens.

Strawberry Nectarine Panzanella

Strawberry Nectarine Panzanella: The Ingredients

With toasted bread, one of my go-to summer salads is a panzanella. Itโ€™s a great way to use the odds and ends of a baguette or another crusty loaf.

Plus, I always find that when I add bread to a salad, it becomes so much more filling.

When strawberries are in season, theyโ€™re always on special at the grocery or available at the farmers market. Thatโ€™s when I make up for lost time for all the months that we went without them at our house.

I buy strawberries by the pound (or more)!

Stone fruit also has a place in my heart. I alternate between peaches and their fuzz-free cousins, nectarines.

With all that fruit, I made a strawberry nectarine panzanella.

I pulled things to the savory side, by adding salty, crumbled gorgonzola cheese, arugula, almonds and sumac-spiked lemon vinaigrette.

My strawberry nectarine panzanella is delightfully fresh and my trusty way of getting through my fruit supply.

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Strawberry Nectarine Panzanella

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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4
Salty crumbled gorgonzola cheese, peppery arugula, almonds and sumac-spiked lemon vinaigrette land this strawberry nectarine panzanella on the savory side.

Ingredients 

  • For salad
  • 6 ounces crusty bread torn into pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces strawberries hulled and quartered
  • 3 nectarines pitted and thinly sliced
  • 4 ounces baby arugula
  • 1/4 cup crumbled gorgonzola
  • 1/4 cup roughly chopped almonds
  • For vinaigrette
  • Juice of 1 lemon
  • 1 garlic clove minced
  • 1/4 teaspoon sumac plus more for serving
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil

Instructions 

  • Preheat the oven to 425 degrees F.
  • Place the bread on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake the bread until it toasted and deep golden brown, about 15 minutes, stirring halfway through baking. Let cool.
  • In a large bowl, combine the toasted bread, strawberries, nectarines, arugula, gorgonzola and almonds.
  • For the vinaigrette, stir together the lemon juice, garlic, sumac, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
  • Toss the vinaigrette into the salad.

Nutrition

Calories: 416kcal | Carbohydrates: 41g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 1232mg | Potassium: 493mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1093IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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