Salsa-Style Peach Panzanella from Cook Share Eat Vegan
Serves: 4-6
Recipe from Cook Share Eat Vegan by Aine Carlin.
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
  1. 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.
  2. Add the nectarine slices to the ridged grill pan and cook for 1 to 2 minutes on each side until lightly charred.
  3. 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.
  4. Make the dressing. Place all the ingredients in a blender, season, and blend together to form a smooth puree.
  5. 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.
I don't have a ridged grill pan, so I lightly roasted the lightly oiled nectarines at 400° F (200° C) for 7 minutes on each side. I did the same thing for the tortilla chips, 2-3 minutes on each side.
For the dressing, I replaced the palm sugar and pomegranate molasses with 1 tablespoon of raw honey. You could also use maple syrup.
Recipe by Golubka Kitchen at