This sardine and stone fruit panzanella combines crisp sourdough croutons, juicy tomatoes, nectarines, capers, and sardines for a fresh, salty-sweet salad. Recipe compliments of Juicy Delicious.

Prep: 20 mins | Cook: 15 mins | Serves: Four

Ingredients

• 5 to 6 thick slices sourdough, cubed
• 1 small garlic clove, finely grated
• 1 tbsp Parmesan, grated
• 2 tbsp basil or rocket pesto
• Extra virgin olive oil, as needed
• 1 tbsp white wine vinegar
• Flaky sea salt, to taste
• 300 g heirloom tomatoes, halved or quartered
• 2 to 3 large stone fruit, quartered, white nectarines work well
• 1 tbsp capers
• 60 g wild rocket
• 20 g fresh basil
• 1 tin brisling sardines in oil, drained

Method

1. Heat the oven to 180°C and line a baking tray.
2. In a wide bowl, mix the garlic, Parmesan, and pesto into a paste.
3. Loosen with a little olive oil until it looks like a thick salad dressing. Season with flaky salt.
4. Add the sourdough cubes and toss well so every piece is coated.
5. Spread the cubes on the tray and bake for 10 to 15 minutes until crisp on the outside but still springy in the middle.
6. Cool the croutons to room temperature.
7. In a bowl, whisk the vinegar with 2 tbsp olive oil and season with flaky salt.
8. Toss the tomatoes, nectarines, and capers with the dressing.
9. Add the croutons, rocket, and basil and toss gently.
10. Scatter over the sardines and drizzle with a little extra olive oil.
11. Serve immediately.