Nectarine and Zucchini Panzanella
with Toasted Crouton and White Wine Vinaigrette
- Soy
- Wheat
- Milk
What’s not to like about a salad that’s equal parts bread and veggies? This panzanella gets its gusto from thinly shaved zucchini, fresh mozzarella, and a juicy, sweet nectarine. Unlike most salads, this one is even better if made a few hours in advance. Just toss the arugula and mint in right before serving.
Ingredients
2 ounce
Arugula
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 unit
Nectarine
1 unit
Zucchini
2 tablespoon
White Wine Vinegar
¼ ounce
Mint
1 unit
Shallot
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 400 degrees. Slice baguette into ¾-inch cubes.
Toss baguette cubes on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Toast in oven until golden brown and crisp on outside but still tender in center, 8-10 minutes, tossing halfway through. Set aside to cool.
Wash and dry all produce. Using a vegetable peeler, shave zucchini lengthwise into long ribbons, rotating to shave all sides. Stop shaving once you reach the seedy core; discard core. Place ribbons in a large bowl. Put in refrigerator to chill.
Halve, pit, and thinly slice nectarine. Halve, peel, and thinly slice shallot. Cut mozzarella into ½-inch cubes. Pick mint leaves from stems; discard stems. Thinly slice leaves.
In a small bowl, combine shallot, white wine vinegar, and a large drizzle of olive oil. Season with salt and pepper. TIP: Give vinaigrette a taste. If it seems sharp, add another drizzle of olive oil.
Remove bowl with zucchini from refrigerator. Add mozzarella, baguette cubes, mint, arugula, nectarine, and vinaigrette to bowl. Toss to combine. Season with salt and pepper. Divide mixture between plates, top with a large drizzle of olive oil, and serve.
