Strawberry Nectarine Panzanella
Salty crumbled gorgonzola cheese, peppery arugula, almonds and sumac-spiked lemon vinaigrette land this strawberry nectarine panzanella on the savory side.
Servings: 4
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