Summer Nectarine, Tomato & Mozzarella Panzanella

Summer Nectarine, Tomato & Mozzarella Panzanella is a vibrant celebration of summer.

Sweet nectarine, juicy tomatoes, creamy mozzarella, ripe avocado and crusty bread are brought together with fresh basil, mint and a punchy Dijon vinaigrette, made with our Governor Extra Virgin Olive Oil. For the best flavour, let the salad rest for 10–15 minutes before serving, allowing the bread to absorb the dressing and tomato juices while keeping its satisfying texture.

Ingredients (serves 4)

For the salad

• ½ crusty baguette torn into bite-sized pieces
• 3 ripe nectarines, cut into wedges
• 300g ripe mixed tomatoes (heritage, cherry or vine), cut into chunks
• 2 balls buffalo mozzarella, torn into pieces
• 1 ripe avocado, sliced
• 50g whole almonds
• Small handful of fresh basil leaves
• Small handful of fresh mint leaves

For the dressing

• 5 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• ½ tsp honey (optional)
• Sea salt

Method

1. Preheat the oven to 190°C (170°C fan). Place the bread on a baking tray and drizzle with a little olive oil. Bake for 10–15 minutes, until golden and crisp on the outside but still slightly chewy in the middle. Leave to cool slightly.
   
2. Place the almonds in a dry frying pan over a medium heat for 3–4 minutes, stirring frequently, until lightly golden. Set aside to cool.
   
   
3. Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic honey (if using), and a pinch of sea salt.
   
   
4. In a large serving bowl, gently combine the toasted bread, tomatoes and peaches. Pour over about two-thirds of the dressing and toss gently so the bread begins to absorb the tomato juices and dressing. Leave for 10 minutes to allow the flavours to mingle.
   
   
5. Add the mozzarella, avocado, toasted almonds, basil and mint. Drizzle over the remaining dressing and gently toss once more.