What’s not to love about a salad that’s equal parts bread and veggies? This satisfyingly light panzanella is loaded with refreshing arugula, shaved zucchini, and creamy mozzarella. Plus, it can be made in advance! Just toss in the arugula and mint before serving.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Wheat Demi Baguette(ContainsSoy, Wheat)
White Wine Vinegar
Wash and dry all produce. Preheat the oven to 400 degrees. Slice the baguette into ¾-inch cubes. Toss the bread cubes on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Place in the oven to toast 8-10 minutes, tossing once, until golden brown on the outside but still slightly sof on the inside
Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy center. Place the zucchini ribbons in a large bowl, and put in the fridge to chill.
Halve, pit, and thinly slice the nectarine. Halve, peel, and thinly slice the shallot. Remove the bread cubes from the oven to cool. Slice the mozzarella into ½-inch cubes. Thinly slice the mint leaves.
In a small bowl, combine the shallot, white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.
Finish: Toss the mozzarella, bread, mint, arugula, nectarine, and vinaigrette into the bowl with the zucchini ribbons. Season with salt and pepper. Finish with a large drizzle of olive oil and enjoy!