Nectarine & Zucchini Panzanella
with Mint, Arugula, and Fresh Mozzarella
What’s not to like about a salad that’s equal parts bread and veggies? This panzanella is bulked up by thinly shaved zucchini, fresh mozzarella, and a juicy nectarine. Unlike most salads, this one is even better if made a few hours in advance. Just toss the arugula and mint in right before serving!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Nectarine
1 unit
Zucchini
1 unit
Demi-Baguette
(Contains Soy, Wheat)
4 ounce
Fresh Mozzarella
(Contains Milk)
2 ounce
Arugula
¼ ounce
Mint
1 unit
Shallot
2 tablespoon
White Wine Vinegar
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 400 degrees. Slice the bread into ¾-inch cubes. Toss the bread cubes on a baking sheet with ½ tablespoon olive oil and season with salt and pepper. Place baking sheet in the oven to toast for 5-7 minutes, until golden brown but still soft in the middle.
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.
Add the mozzarella, bread cubes, mint, arugula, nectarine, and vinaigrette to the bowl with the zucchini. Toss to combine, season with salt and pepper, and enjoy!