Summer nectarine panzanella salad

Paired Perfectly with Selaks The Taste Collection Berries & Cream Rosé

INGREDIENTS

• 2 slices sourdough, torn into bite-sized pieces
• Extra virgin olive oil
• 4-6 large tomatoes, cut into chunks
• ¼ red onion, thinly sliced
• 2 nectarines, sliced
• 125g mozzarella or bocconcini
• 2 Tbsp red wine vinegar
• Zest of ½ lemon (optional)
• Fresh basil leaves

METHOD

1. Toss the pieces of sourdough with a generous drizzle of olive oil, then toast in a pan or bake in the oven until golden brown and crunchy. Once golden, leave to cool slightly, then transfer to a salad bowl.
2. Add the chopped tomatoes and red onion to the bowl, then gently toss to combine.
3. Tear the mozzarella or bocconcini and scatter over the salad along with the sliced nectarine.
4. Make the dressing by combining the red wine vinegar with ⅓ cup extra virgin olive oil, the lemon zest and seasoning to taste. Stir well, then drizzle evenly over the salad.
5. Finish the salad with a handful of fresh basil leaves, then serve and enjoy.
6. We love to serve Selak’s Taste Collection Berries & Cream Rosé with this zesty, sweet and savoury salad.