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!


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

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Demi Baguette


198 g

Mini Cucumber

50 g


125 g

Fresh Mozzarella


10 g


1 unit


2 tbsp

White Wine Vinegar


113 g

Baby Arugula

Not included in your delivery

1 tsp




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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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