Nectarine Panzanella Salad with Zat’tar Croutons

Name: Nectarine Panzanella Salad with Zat’tar Croutons
Ingredients: 2 Cups nectarines, diced; ½ Cup red onion, thinly sliced; 5 oz. mozzarella pearls; 1 Pint grape tomatoes, cut in half; ½ Cup Watermelon radish, tri-color radish or regular radish, thinly sliced; 1 half of a small radicchio, thinly sliced; 2 Cups Napa cabbage or regular cabbage, thinly sliced; 3 Cups sourdough bread, a day old cut in cubes (you can make extra to just have if you would like); 1 TBSP Zat’ar seasoning; 2 TBSP olive oil (for the dressing) + 1 TBSP (for the croutons); 4 TBSP red wine vinegar; Fresh lemon juice from one lemon; ¼ TSP pink himalayan salt (for the croutons) + ½ TSP pink himalayan salt (for the dressing); ¼ TSP black pepper (for the croutons) + ½ TSP black pepper for (the dressing); Pinch of red pepper flakes

www.prettyplate.net

This nectarine panzanella salad with za’tar croutons is a delectable showcase for the spring and summer seasons. One bite and you’ll catch yourself doing the happy food dance. The light and tangy...

View Original

Share this recipe:

Ingredients

2 Cups nectarines, diced
½ Cup red onion, thinly sliced
5 oz. mozzarella pearls
1 Pint grape tomatoes, cut in half
½ Cup Watermelon radish, tri-color radish or regular radish, thinly sliced
1 half of a small radicchio, thinly sliced
2 Cups Napa cabbage or regular cabbage, thinly sliced
3 Cups sourdough bread, a day old cut in cubes (you can make extra to just have if you would like)
1 TBSP Zat’ar seasoning
2 TBSP olive oil (for the dressing) + 1 TBSP (for the croutons)
4 TBSP red wine vinegar
Fresh lemon juice from one lemon
¼ TSP pink himalayan salt (for the croutons) + ½ TSP pink himalayan salt (for the dressing)
¼ TSP black pepper (for the croutons) + ½ TSP black pepper for (the dressing)
Pinch of red pepper flakes