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Nectarine and Cucumber Panzanella

Nectarine and Cucumber Panzanella

with Mint, Arugula and Fresh Mozzarella

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What’s not to like about a salad that’s equal parts bread and veggies? This crisp, crunchy and juicy panzanella gets its gusto from baguette slices, zucchini ribbons, fresh mozzarella and nectarine slices!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Demi Baguette

(ContainsWheat/Blé)

198 g

Mini Cucumber

50 g

Shallot

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

10 g

Mint

1 unit

Nectarine

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

113 g

Baby Arugula

Not included in your delivery

1 tsp

Sugar*

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories403 kcal
Fat22 g
Saturated Fat19 g
Carbohydrate36 g
Sugar9 g
Dietary Fiber3 g
Protein15 g
Cholesterol51 mg
Sodium395 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl
Peeler
Whisk
Instructionsarrow up iconarrow up icon
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1

Dressing delicate greens in a vinaigrette too early can wilt the leaves. We recommend tossing the leaves into the salad just before serving to keep them looking fresh!

Wash and dry all produce.* Peel and cut shallot into 1/8-inch thin slices. Heat a large non-stick pan over medium-high heat. Add shallot, vinegar, 2 tbsp water and 1 tsp sugar. Season with salt. Bring to a boil. Cook, stirring occasionally, 1 min. Remove the pan from the heat, then transfer the shallots, including the liquid, to a small bowl. Set aside.

2

Cut the baguette into 1/4-inch slices. Carefully wipe the same pan clean. Heat the pan over medium-high heat. Add a drizzle of oil, then sliced baguette. Toast, until the bottoms are golden-brown, 2-3 min.

3

Add another drizzle of oil to the pan, then flip the slices over. Toast until the other side of the slices are golden-brown, 2-3 min. Season with salt and pepper. Remove the pan from the heat, then transfer the slices to a large bowl.

4

Over the same large bowl, peel the cucumber into ribbons. Cut four sections off the nectarine, avoiding the pit. Cut each section into 1/4-inch slices. Roughly chop the mint leaves. Add the nectarine and mint to the large bowl with the cucumber and baguette. Set aside.

5

In the small bowl with the pickled shallot, whisk in 2 tbsp oil. Drizzle the dressing over the cucumber salad and toss together. Season with salt and pepper. Set aside to marinate, until the sliced baguette is slightly softened, 3-5 min.

6

Add the arugula to the large bowl and toss together. Divide the salad between plates and tear over the mozzarella.