Summer’s Bounty Panzanella with Air Fryer Croutons and an Orange-Tangerine Vinaigrette
This is one of the most crave-able salads, trust us! Early girl tomatoes burst with flavor, yellow nectarines add just the right amount of tartness, the creamy burrata complements the peppery bite from the arugula and the sweet zing of the vinaigrette.
It’s a dish you’ll want to make again and again, especially since the air fryer makes it easy to turn crusty bread into croutons in no time. To make this even more summery, you can add boiled or grilled corn kernels. If you don’t have an air fryer, you can use the oven.
*Note: This recipe originally called for our blood orange fusion olive oil, but we no longer carry it. The Navel orange fused olive oil is perfect in its place.
See also: Tangerine Balsamic Recipe Roundup
Summer’s Bounty Panzanella with Air Fryer Croutons and an Orange-Tangerine Vinaigrette
This is one of the most crave-able salads, trust us! Early girl tomatoes burst with flavor, yellow nectarines add just the right amount of tartness, the creamy burrata complements the peppery bite from the arugula and the sweet zing of the vinaigrette. It’s a dish you’ll want to make again and again, especially since the air fryer makes it easy to turn crusty bread into croutons in no time. To make this even more summery, you can add boiled or grilled corn kernels. If you don't have an air fryer, you can use the oven. Oven directions are included. Serves 4.
Equipment
- 1 air fryer optional
Ingredients
For the croutons:
- 3 cups of 1” cubed bread such as rustic Italian, sourdough or focaccia
- 2 Tbsp Sigona’s Fresh Press extra virgin olive oil such as the Estate Reserve Blend 2022 from Peru (available seasonally)
- Salt and pepper to taste
For the vinaigrette:
- 3 Tbsp Sigona’s Navel orange fused olive oil (originally called for Sigona's Blood orange fused olive oil)
- 2 Tbsp Sigona’s tangerine balsamic
- 1 Tbsp minced shallot
- Salt and pepper to taste
For the salad:
- Two handfuls of baby arugula
- 2 yellow nectarines halved and sliced
- 2 Early Girl tomatoes halved and
- About 8 oz. burrata either 1 large ball or 2 small
- Fresh basil about 10 large leaves
Instructions
- For the croutons: Toss the bread cubes with the olive oil; season with salt and pepper. Add cubes to the basket or tray of an air fryer*. Cook at 400°F for about 10 minutes, shaking the basket or tray halfway through, until golden brown and crunchy. Set aside.
- For the vinaigrette: Whisk together the ingredients until emulsified.
- For the salad: Arrange a layer of arugula on a medium serving platter; set aside. Add prepared nectarines and tomatoes to a large bowl. Add the croutons and all but roughly 1 ½ tablespoons of the vinaigrette. Gently fold ingredients together until well coated. Spoon or dump the mixture on top of the arugula. Gently break open the burrata and place it on top of the nectarine mixture. Tear or chiffonade the basil leaves and sprinkle on top. Finish with a drizzle of the remaining vinaigrette. Enjoy immediately.
- *If you prefer to use an oven, follow these steps: Bake at 425°F in a single layer on a rimmed baking sheet for about 7 to 10 minutes shaking occasionally, until golden brown and crunchy.
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