Preheat the oven to 200°C / 400°F.

Cut the 2 slices of country bread into small cubes.

Toss the bread cubes with 1 tbsp olive oil, half the grated garlic, salt, and chili pepper.

Spread the seasoned bread cubes on a baking tray and bake for 5 min.

Grate the Parmesan over the croutons and return them to the oven for 5 min, until crisp.

Finely chop the shallot and grate the remaining garlic into a bowl.

Add sherry vinegar and salt to the shallot mixture, then let it marinate for 5 min.

Whisk the wholegrain mustard and remaining 2 tbsp olive oil into the marinated shallot mixture.

Cut the beefsteak tomato, green zucchini, yellow zucchini, and nectarine into bite-size pieces.

Chop the fresh parsley and add it to the cut vegetables and nectarine.

Pour the mustard dressing over the salad and toss until evenly coated.

Add the Parmesan garlic croutons, season with black pepper, and serve immediately.