Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular in the summer and great for a light lunch. This recipes combine nectarines (charred for a deeper flavour), prosciutto, ricotta, spinach, sourdough and herbs to make a simple salad.
- 3 slices sourdough
- 4 tbsp olive oil
- 1 tbsp thyme leaves
- 1 tbsp capers
- 1⁄2 lemon, juiced
- 2 tsp Dijon mustard
- 4-6 ripe nectarines, halved and stoned
- bunch of basil
- 50g spinach leaves
- handful of chervil or parsley
- handful of tarragon
- 2 tbsp ricotta
- 100g prosciutto
- handful of roasted hazelnuts, chopped
- optional: cherry tomatoes, soft boiled eggs
- Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.
- Whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.
- Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.
- Season and toss everything together, then pile onto a serving platter or evenly on to plates. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.