Summer panzanella

Stop looking at me like that. I'm clearly in denial that summer is almost over (or completely over depending on your definition) so I decided to make a summer version of the panzanella salad.

Panzanella is one of my favorites because it's more so bread than a vegetable salad. So for that alone, it's a winner. The key is to use stale bread, because it'll soak up all the flavor from the butter + olive oil, and it won't disintegrate once you add the tomatoes.

I liked this as it was, but feel free to finish with a drizzle of olive oil or some balsamic vinegar too. Burrata would also make a killer addition as well. Either way, take advantage of the late summer produce + make this.

Summer Panzanella

• 1 stick unsalted butter

• 4 tablespoons olive oil

• 1/2 large baguette, cut into 1-inch cubes

• 1 nectarine, pitted + thinly sliced

• 2 thin slices of red onion, separated

• 1 large tomato, cored + cubed

• To serve: mixed herbs (basil or mint is great!)

1. Start by heating a large sauté pan on medium-low. Add the butter + olive oil. Once the butter has melted, add the baguette cubes. Fry the cubes in the butter + olive oil until golden brown. Set aside

2. In a large bowl combine the nectarine, red onion + tomato. Toss in the bread cubes + combine.

3. Serve with fresh herbs + enjoy.