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Strawberry Nectarine Panzanella with Blue Cheese and Mixed Greens

Strawberry Nectarine Panzanella with Blue Cheese

In Israel we get positively giddy when there is a crossover in seasonal produce. While strawberry season is coming to close, stone fruits are just beginning to make an appearance and they are lovely. For a new take on an old classic, this recipe features strawberries and nectarines paired with a strong blue cheese, fresh herbs and the requisite toasted bread. Tossed with fresh mixed greens, this salad is a lovely accompaniment to any dairy meal.

  • ServingsServings


  • 1 pint strawberries, hulled and cut into quarters
  • 2 large ripe nectarines cut into cubes
  • 6 basil leaves cut in a chiffonade
  • 1 small red onion quartered and sliced
  • 1/4 cup chopped walnuts
  • 1 package mixed baby greens
  • 1/2 a day old white baguette cut into cubes
  • Extra virgin olive oil
  • 1/4 cup blue cheese crumbled
  • Coarse salt
  • Freshly ground pepper


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar


1. Preheat oven to 375.

2. In a large mixing bowl toss the bread cubes with enough olive oil to coat. Bake on a parchment lined cookie sheet till golden and toasted, appx 10 minutes. Set aside to cool.

3. Mix salad ingredients in a large mixing bowl. Season with salt and pepper.

4. In a small bowl mix vinegar and honey. Slowly add the oil in a steady stream whisking constantly till emulsified. Dress salad. Add bread cubes right before serving, toss gently to combine.

Photos by: Photoli Photography by Andrea Brownstein -

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