Step 1

Wash and dry all produce. Preheat the oven to 400 degrees. Slice the baguette into 3/4-inch cubes. Toss the bread cubes on a baking sheet with a large drizzle of olive oil. Season with salt and pepper. Place in the oven to toast 8-10 minutes, tossing once, until golden brown on the outside but still slightly sof on the inside

Step 2

Using a vegetable peeler, shave the zucchini into ribbons lengthwise, rotating as necessary. Discard the seedy center. Place the zucchini ribbons in a large bowl, and put in the fridge to chill.

Step 3

Halve, pit, and thinly slice the nectarine. Halve, peel, and thinly slice the shallot. Remove the bread cubes from the oven to cool. Slice the mozzarella into 1/2-inch cubes. Thinly slice the mint leaves.

Step 4

In a small bowl, combine the shallot, white wine vinegar, and a large drizzle of olive oil (to taste). Season with salt and pepper.

Step 5

Finish: Toss the mozzarella, bread, mint, arugula, nectarine, and vinaigrette into the bowl with the zucchini ribbons. Season with salt and pepper. Finish with a large drizzle of olive oil and enjoy!