Nectarine & Zucchini Panzanella

Meanwhile, halve, pit, and thinly slice the nectarine. Thinly slice the shallot. Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Toss the zucchini ribbons in a large bowl with 1 tablespoon white wine vinegar. Season with salt and pepper.

Remove the bread cubes from the oven to cool. Slice half the mozzarella into ½-inch cubes. Chop the mint leaves. TIP: Save the remaining mozzarella for the next time you make this recipe, or any other recipe that calls for it @ hellofresh.com/recipe. Or if you’re feeling indulgent, add it right into the salad.

Make the vinaigrette: in a small bowl, combine the shallot, remaining tablespoon vinegar, and 1 ½ tablespoons olive oil. Season with salt and pepper.