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Strawberry Nectarine Panzanella

Strawberry Nectarine Panzanella

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x

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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. In a large bowl, combine the toasted bread, strawberries, nectarines, arugula, gorgonzola and almonds.
  4. 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.
  5. Toss the vinaigrette into the salad.
  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x