Panzanella Salad With Grilled Nectarines
This Tuscan meal is often referred to as “leftover salad,” as it contains an array of ingredients. Your health booster in this one: Nectarines! They contain bioactive compounds that may help fight obesity and diabetes.
Makes 4 servings
4 firm but ripe nectarines, each pitted and cut into 6 wedges
4 Tbsp olive oil
freshly ground black pepper
10 oz cherry tomatoes, halved
1 red onion, thinly sliced
2 oz pitted green olives, rinsed under running water
4 ½ oz reduced-fat mozzarella, cut into large cubes
10 ounces arugula leaves
20 small basil leaves (or basil cress)
1 Tbsp white balsamic vinegar (or white wine vinegar)
1 garlic clove, crushed
1 small loaf of bread, cut into ½-inch cubes and toasted
Preheat a grill or grill pan until almost smoking. Brush the nectarine all over with 1 Tbsp of the olive oil, then place on the grill and cook for 4-5 minutes, turning regularly, until lightly charred all over. Remove, leave to cool and season with black pepper.
In a bowl, toss together the tomatoes, onion, green olives, mozzarella, arugula and basil. Prepare a vinaigrette by whisking together the vinegar, remaining olive oil and garlic in a separate bowl. Season with black pepper. Add the vinaigrette to the tomatoes, toss together and add the toasted bread cubes. Leave to marinate for 20 minutes.
Divide the salad between 4 serving plates and top with the grilled nectarines.
Nutrition facts: calories 485, protein 21 g, fat 27 g (saturated fat: 10 g), carbohydrate 43 g, sugar 17 g, fiber 5 g, sodium 800 mg
Reprinted with permission from Healthy Eating for Lower Blood Pressure, by Paul Gayler with Gemma Heiser, MSc.