Griddled Nectarine, Fennel & Mozzarella Panzanella
A sweet and zingy take on a panzanella salad that’s full of delicious summer flavours – perfect for a light lunch or BBQ side. Aromatic nectarines are fabulous in summer salads and chargrilling them really elevates their honey-like sweetness. For a vegan salad, use vegan mozzarella or crumble over some vegan Greek-style cheese.
Method
Preheat the oven to 200C/180Cfan/Gas 6
Put the tomatoes in a colander over a bowl and sprinkle with salt. Toss gently and set aside for 10-15 minutes.
Put the bread on a baking tray and drizzle with olive oil. Season with salt and pepper. Toss to coat and bake for 6-8 minutes or until lightly toasted and crisp. Allow to cool.
Make the dressing. Add the oil, sherry vinegar, garlic and 1-2 tsp maple syrup to any tomato juice in the bowl and whisk to combine. Season with salt to taste.
Put the toasted bread and tomatoes in a large bowl along with the fennel and onion slices. Drizzle in approx. 4-5 tbsp of the dressing and toss to coat. Leave to sit for 10-15 minutes.
Meanwhile, toss the peach wedges in olive oil and lightly season with salt. Grill over a medium-high heat for about 2 minutes on each side or until lightly charred and slightly softened. Drizzle with maple syrup and turn once or twice over the heat for a minute to caramelise. Remove from the heat and allow to cool a little.
Tear the herbs into the salad and toss through the rocket. Arrange on a serving platter. Top with the peaches and tear over the mozzarella. Garnish with fennel fronds, basil leaves, drizzle with a little more dressing and season lightly with flaky salt and pepper.
Ingredients
- 4-5 ripe, but firm large vine or heirloom tomatoes, cut into wedges or large chunks
- 200g day old Italian-style rustic loaf, ciabatta or sourdough, torn into large chunks
- olive oil, for drizzling
- 1 small bulb of fennel, shaved thinly on a mandolin, fronds reserved
- ½ red onion, thinly sliced, soaked in cold water for 20 minutes then drained
- 3 ripe but firm nectarines (or peaches), destoned, cut into wedges
- maple syrup, for drizzling
- small bunch of basil, leaves picked, plus extra leaves for garnish
- small handful of mint leaves
- small handful of rocket leaves (optional)
- 1-2 x 120g balls of mozzarella
- flaky sea salt & freshly ground black pepper
- For the Dressing
- 4 tbsp extra virgin olive oil
- 2 ½ tbsp sherry vinegar or red wine vinegar
- 1 small clove of garlic, minced