Tomato season has arrived. I wait 11 months to eat as many tomatoes as I possibly can. Although a short season,  I LOVE this part of summer when tomatoes are everywhere and I get to eat them on and in as many things as I can get my fork and knife on. This time around, I decided to make a panzanella salad. It’s fresh and simple but packed with flavor from the seasonal tomatoes and I decided to throw in another summer favorite of mine, nectarines. 



The croutons are homemade and buttery and I added in a little red wine vinegar like the classic recipe. I quickly tossed the tomatoes in a warm skillet to not only take the acidic edge off but to release some of their natural juices so there was no need to make a vinaigrette. Fall is in a few weeks but until then I’m holding on the the little bit of summer that we have left with this dish. 

Summer Panzanella

your favorite tomatoes, cored if needed and cut in half

1 nectarine, sliced 

1 small loaf of day old bread, cubed 

1 small shallot, peeled and thinly sliced 

1/2 white onion, peeled and thinly sliced 

1 teaspoon sugar 

1 Tablespoon red wine vinager 

Juice of 1/2 a lemon 

1 Tablespoon butter 

canola oil 

flaked sea salt 


Place sliced shallots and onions in a bowl. Add some salt and lemon juice, tossing the onions and shallots together and set aside. In a medium sized skillet over moderately high heat, add oil and when hot add cubed bread and toast until brown. When the croutons are brown, remove from the skillet and place in a large serving bowl. Over very low heat in the same skillet, add in sliced tomatoes, sugar, red wine vinegar and salt and pepper to taste and toss until sugar is dissolved. Pour tomatoes in the bowl with the croutons, add in some marinated onions, shallots and sliced nectarines. Add in a little liquid that’s left over from the onions and toss all together, adjusting the salt and pepper as you wish.

Serve Immediatly