6 people

Nectarine Panzanella

  • 1 1/2 cups nectarine medium diced
  • 1 cup persian cucumber sliced thin
  • 1 1/2 cups heirloom tomatoes medium diced
  • 2 cups sourdough croutons medium diced
  • 1 cup cherry tomatoes
  • 1/4 cup radish slices (white and purple)
  • 3 tbsp sherry vinegar
  • 5 tbsp olive oil
  • 1 tsp salt and pepper

Tomato sauce

  • 32 oz diced tomato heirloom or boxed
  • 1 cup onion diced
  • 4 cloves garlic minced
  • 1/2 tsp chili flakes
  • 2 1/2 cups water
  • 5 tbsp olive oil
  • 1/4 cup basil leaves
  • salt and pepper to taste


  • 1/4 cup basil leaves and flowers

Nutritional information

Calories: 132kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 697mgPotassium: 595mgFiber: 4gSugar: 10gVitamin A: 953IUVitamin C: 31mgCalcium: 89mgIron: 3mg
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

For the tomato sauce

  • The better the tomatoes the better the sauce! This is my basic tomato sauce but I have plenty of variations on this website. In a sauce pot add 3 tbsp of olive oil with onion, chili flakes, and garlic.
    Cook for 3 minutes and then add the tomatoes. Add the water and 1 1/2 tsp of salt. Bring to a boil and cover with a lid. Cook for about 30-45 minutes and then add basil leaves.
    Then with a hand blender or vitamix puree until smooth. Add salt and pepper if needed. You can allow to cool to room temperature.

For the panzanella

  • Place all of the vegetables and fruit into a large bowl. Drizzle vinegar, olive oil, salt and pepper and mix well. Add the croutons to the bowl.
    You can let this marinate for a few minutes as all of the ingredients will release a bit of water and soak in its own juices. Then place a spoonful of cold tomato sauce on to the plate.
    Using a ring mold place it on top of the sauce. Then fill the ring mold with your panzanella salad. Garnish with basil flowers and leaves. Serve and enjoy!
    Panzanella Recipe with Nectarines

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