Summery Panzanella Salad
Serves 2 | with Stone Fruit and Bocconcini- Wheat
- Barley
- Milk
- Tree nuts
- Sesame
- Soy
- May contain traces of allergens
- Sulphites
- Milk
- Wheat
- Triticale
- Mustard
- Peanuts
This fresh summer salad is full of bight pesto flavour, crunchy bread and a zippy vinaigrette for an easy and colourful lunch. Ingredients: Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Nectarines • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Lemon • Spinach • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Fresh basil • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
56 g
Baby Spinach
1 unit(s)
Stone Fruit
100 g
Bocconcini Cheese
(Contains: Milk)
7 g
Basil
¼ cup
Basil Pesto
(Contains: Milk May be present: Soy, Sulphites)
3 g
Garlic Salt
(May be present: Tree nuts, Sesame, Soy, Sulphites, Milk, Wheat, Triticale, Mustard, Peanuts)
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Roughly tear sandwich bun into 1 inch pieces.
- Halve, pit, then cut stone fruit into 1/4-inch slices.
- Thinly slice basil.
- Zest, then juice lemon.
- Roughly tear bocconcini into 1/2-inch pieces.
- Add bocconcini, 1/4 tsp garlic salt and 1/4 tsp pepper to a small bowl. Stir to combine.
- Add sandwich bun pieces and 2 tbsp oil to a medium bowl. Season with 1/4 tsp garlic salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium heat. When hot, add sandwich bun pieces. Cook, stirring occasionally, until golden-brown on all sides, 6-8 min. Transfer to a plate.
- Add stone fruit slices and 1 tsp lemon juice to another small bowl. Toss to combine.
- Add pesto, lemon zest, 1 tbsp lemon juice and 1/4 tsp garlic salt to large bowl. Season with pepper, then whisk to combine.
- Add spinach, toasted bread, bocconcini and half the basil to the bowl with the dressing. Toss to combine.
- Divide salad between plates, then top with stone fruit slices.
- Sprinkle remaining basil over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The pesto dressing divided opinions; some found it overpowering, while others enjoyed the balance with nectarines.
- Ease of prep: Grilling the bread and nectarines added a delicious twist to this simple summer salad.
- Suggestions: Consider adding more greens or a spring mix for extra crunch and volume.
- Portions: Many felt the bread-to-salad ratio was high; reducing bread and increasing fruit could improve balance.
