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+ servings

Summer Panzanella with Nectarines and Mozzarella

Author - Serena Wolf
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yields: 6 -8 side servings


  • 4 cups 1-inch bread cubes I like French bread or Ciabatta for this
  • tablespoons extra-virgin olive oil divided
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups cherry or grape tomatoes about 1 pound, halved from pole to pole
  • 2 nectarines pitted and diced
  • 1 cup thinly sliced seedless cucumber I used mini cucumbers.
  • ¾ cup thinly sliced red onion about ½ a small red onion
  • ½ packed cup fresh basil leaves cut into chiffonade
  • 4 ounces fresh mozzarella diced or torn into roughly ¾-inch pieces

For the dressing:

  • 2 tablespoons red wine vinegar
  • 2 garlic cloves grated or finely minced
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon crushed red pepper flakes optional
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • Pre-heat your oven to 350 degrees. Line a large baking sheet with parchment.
  • In a large bowl, toss the bread cubes with the olive oil and generous pinch of salt and pepper. Transfer to the prepared baking sheet. Bake until crisp, firm and very lightly browned, about 15 minutes. Remove from the oven and let cool completely.
  • Meanwhile, whisk the red wine vinegar, garlic, mustard, and crushed red pepper (if using) in a medium bowl. Slowly drizzle in the olive oil, whisking constantly, until fully emulsified (aka well incorporated and smooth). Season generously with salt and pepper.
  • In a large bowl toss the toasted bread cubes, tomatoes, nectarines, cucumber, red onion, and basil. Drizzle with the dressing and gently toss to coat. Add the mozzarella, and gently toss again.
  • Let the salad rest for about 20 minutes for the flavors to blend before serving. (Feel free to drizzle the salad with a little extra olive oil and vinegar if you like.)