Panzanella with Grilled Nectarines, Burrata and Truffle Oil

This fresh summer salad is the perfect side dish to any bbq or wonderful light spring meal!


Happy Monday! Can you guys believe that it’s already almost the end of March? I know I talk about it A LOT but I am really ready for Summer.

So when I think about summer salads one that I truly love is a really good panzanella. Now if you have never had a panzanella you are really missing out. it’s a really great way to use bread that is past it’s prime, and it is also filling enough to have as a meal.

I also really love the addition of truffle oil. I strongly suggest that you go pick some up if you don’t already have it in your pantry. It can really elevate so many dishes - one of my favourite being popcorn. Serious - don’t knock it till you try it!

So even if it’s not warm and sunny where you live you will feel like it is if you serve this salad for dinner tonight. So go ahead and dream - I promise, summer is coming soon!


prep time 10 minutes

cook time 12 minutes

total time 22 minutes

servings 2 - 4


2 nectarines

2 large heirloom tomatoes

2 cups cherry tomatoes

1.5 cups crusty bread

1/4 cup fresh basil

1 ball of burrata

salt + pepper

balsamic reduction

truffle oil


Preheat oven to broil. Roughly chop or tear bread into 3/4 inch pieces then place on a baking sheet. Bake for 2-3 minutes or until bread is crusty and browned. Set aside to cool.

Slice nectarine into 1/2 inch segments and grill using a grill pan or bbq (approx. 3 minutes per side).

In a large bowl place chopped heirloom tomatoes, cherry tomatoes, chopped basil, grilled nectarines and bread. Drizzle with balsamic reduction and season with salt + pepper - toss to combine.

To serve place salad on a serving tray or in a bowl then top with burrata. Drizzle with more balsamic reduction and truffle oil.