{recipe} Heirloom Tomato & Nectarine Panzanella

Last week, we had a terrific meal at Picán Restaurant in Oakland. One of the highlights was a seasonal tomato and peach panzanella (bread salad). I did my level best to re-create it at home and it made for a hearty, simple, summery side dish. Of course, the one at Picán had bacon in it, so that’s always an option…

Heirloom Tomato & Nectarine Panzanella

serves 4

Ingredients:

• 2 medium-sized heirloom tomatoes
• 1 nectarine
• 1 1/2 cups baby spinach leaves
• about 3 cups of bread cubes, cut from a crusty loaf
• olive oil
• white wine vinegar
• salt and pepper
• shaved or crumbled cheese of your choice (parmigiano, pecorino, feta, goat cheese, etc.)

Method:

• Heat oven to 400. Prepare a sheet pan or cookie sheet with a piece of foil.
• Cut tomatoes and nectarine into 1/4 inch cubes and place into a large bowl with their juices.
• Put the bread cubes in a bowl and drizzle with olive oil (1-2 Tblsp) and white wine vinegar (2-3 tsp). Add a sprinkling of salt and pepper and toss together.
• Spread bread cubes on sheet pan in a single layer. Cook until browned and crisp, about 10-15 minutes, being careful not to burn. Remove from oven.
• Add bread cubes and spinach to tomato/nectarine bowl. Drizzle with a bit more olive oil and vinegar and mix together with your hands or with tongs. Taste and season with salt and pepper. Add more oil or vinegar if necessary.
• Let sit about 5-10 minutes before serving. This salad is best when the bread is half crunchy and half soggy.