Salsa-Style Nectarine Panzanella from Cook Share Eat Vegan
Ingredients
Instructions
-
1Heat a ridged grill pan over medium to high heat. Lightly brush the tortillas with the olive oil and cut into large triangles. Griddle the tortillas for 3 to 4 minutes on each side until crispy and charred, remove from the pan.
-
2Add the nectarine slices to the ridged grill pan and cook for 1 to 2 minutes on each side until lightly charred.
-
3Put the tomatoes, avocado, chili, and shallot in a mixing bowl, squeeze over the lime juice, and season generously with salt and pepper. Stir through the parsley, setting aside a little for garnish.
-
4Make the dressing. Place all the ingredients in a blender, season, and blend together to form a smooth puree.
-
5Pile the salsa into the center of a bowl or dish and arrange the tortillas and griddled nectarine around it. Drizzle over the dressing, garnish with the remaining parsley, and serve.
Today we are sharing a super refreshing and summery recipe from the beautiful new cookbook Cook Share Eat Vegan by Aine Carlin. Sweet summer peaches and nectarines are everywhere right now, and this recipe utilizes them in a savory setting, which is one of our favorite ways to enjoy these particular stone fruits.
Aine’s clever recipe is a sort of like panzanella and chips & salsa wrapped up in one delicious package. A simple salsa of tomatoes, avocado, shallot, chili, and herbs is combined with a genius dressing made with lime and a whole blended raw nectarine, and topped with more sweet, griddles nectarine slices. Aine suggests serving this dish with homemade wheat tortilla chips, but I imagine you could mix leftover stale bread into the salad for more of a panzanella vibe, depending on your preference. This is delicious, light, summer fare.
And the book! If you’re looking to add another vegan stunner to your cookbook shelf, this would definitely be one to consider. The chapters are as follows: Zesty, Fresh, Spice It Up!, Grains & Goodness, Nuts ‘n’ Seeds, Earthy, Sweetly Does It, Baking Brilliance, and each one if full of colorful, inventive recipes that are not too complicated. I can’t wait to try the Falafel Shakshuka, Hawaiian Mango Poke Boats, Savory Fig & Walnut Stuffing Slice, and Vegan Pavlova (!). Check it out and enjoy the recipe :)
for the salad
- 2 large flour tortillas
- scant ¼ cup olive oil
- 2 ripe nectarines - halved, pitted, and cut into thick slices
- 3 tomatoes - diced
- 1 large ripe avocado - diced
- 1 small green chili - minced
- 1 shallot - minced
- juice of ½ lime
- small bunch of flat leaf parsley - coarsely chopped
- sea salt flakes and black pepper
for the dressing
- 1 ripe nectarine - pitted
- juice of 1 lime
- 1 heaping teaspoon palm sugar
- 1 heaping teaspoon pomegranate molasses
- sea salt flakes and black pepper
- Heat a ridged grill pan over medium to high heat. Lightly brush the tortillas with the olive oil and cut into large triangles. Griddle the tortillas for 3 to 4 minutes on each side until crispy and charred, remove from the pan.
- Add the nectarine slices to the ridged grill pan and cook for 1 to 2 minutes on each side until lightly charred.
- Put the tomatoes, avocado, chili, and shallot in a mixing bowl, squeeze over the lime juice, and season generously with salt and pepper. Stir through the parsley, setting aside a little for garnish.
- Make the dressing. Place all the ingredients in a blender, season, and blend together to form a smooth puree.
- Pile the salsa into the center of a bowl or dish and arrange the tortillas and griddled nectarine around it. Drizzle over the dressing, garnish with the remaining parsley, and serve.
For the dressing, I replaced the palm sugar and pomegranate molasses with 1 tablespoon of raw honey. You could also use maple syrup.
Recipe Gallery
Reader Comments (2)
See what other home cooks are saying about this recipe