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Home » Recipes » Lunch

Stone Fruit Panzanella Salad

By Erin · June 16, 2019 · Updated May 13, 2020 · 1 Comment

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Vegetarian

This stone fruit Panzanella salad recipe is made with bread, olive oil and stone fruit for a fun and healthy summer take on the Panzanella salad. 

Salad made with stone fruit, bread, burrata cheese and fresh basil

Say hello to the only way I’ll be eating stone fruit this summer: stone fruit Panzanella salad. Yes, peaches and plums and nectarines are delicious on their own, but they’re way better when paired with bread and cheese (as most things are….). The concept of a Panzanella salad is genius, really. It basically says: why eat lettuce when you can eat lettuce AND bread? I mean, all we really want when eating salad is bread, right? 

I love all stone fruit equally (this stone fruit ceviche is one of my favorites), and I feel like it’s extra delicious because it’s only available a few months out of the year. Yes, all the berries taste so much better in the summer, but you can still buy them in the winter if you want. But stone fruit? I’m fairly certain at most grocery stores, stone fruit is only available May through August or September, which is why I try to eat peaches and nectarines as often as possible this time of year. 

Summer salad made with peaches, nectarines and apricots

PANZANELLA INGREDIENTS

  • stone fruit (a mix of peaches, plums, nectarines and/or apricots)
  • bread (like ciabatta or sourdough) 
  • tomatoes
  • basil
  • burrata cheese (or fresh mozzarella)
  • olive oil 

STONE FRUIT PANZANELLA RECIPE

So, what is a “Panzanella salad” anyway? Panzanella is a salad made with stale bread, and is usually paired with tomatoes and olive oil. This recipe in particular uses stone fruit as a base, which pairs perfectly with bread and olive oil. 

This recipe is insanely easy to prepare, but let’s walk through it. 

First, make the “stale” bread, aka homemade croutons. The key is using high quality bread, like ciabatta or sourdough. Then, you’ll bread the bread into cubes and toast it in the oven until it resembles stale bread, or a crouton-like state. 

While the bread is toasting, you can slice the stone fruit and tomatoes and place them in a bowl, then add the chopped basil and cheese. I recommend burrata cheese because it’s creamier, but if you can’t find any, fresh mozzarella works well too.

Last, add the bread then drizzle everything with olive oil. 

Three plates of salad made with fruit, bread and cheese

Panzanella salad

OTHER SALAD RECIPES

  • kale taco salad
  • garlic salmon salad 
Salad made with stone fruit, bread, burrata cheese and fresh basil

Stone Fruit Panzanella Salad

A delicious panzanella salad made with stone fruit, bread and burrata cheese.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Author: Erin

Ingredients

  • 2 cups bread broken into chunks
  • 3 stone fruit peaches, nectarines, plums, and/or apricots
  • 1 ½ cups grape tomatoes sliced
  • 2 tablespoon fresh basil chopped
  • 1 ball burrata cheese
  • 2-3 tablespoon olive oil
  • Pinch black pepper

Instructions

  • Set broiler on high. Pour broken bread onto a baking sheet and then broil the bread for 5 minutes or until slightly golden. Keep your eyes on the bread though to make sure it doesn't burn!
  • While bread is broiling, slice the stone fruit and tomatoes and chop the basil, then place them on a serving platter or a large bowl.
  • Once the bread is done, allow 1-2 minutes for it to cool, which will also allow it to harden a bit, then add it to the platter.
  • Last, add the cheese, drizzle everything with olive oil and sprinkle with black pepper.
  • Enjoy!

Notes

Bread: I recommend ciabatta or sourdough

Nutrition

Calories: 439kcal | Carbohydrates: 72g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 617mg | Potassium: 562mg | Fiber: 7g | Sugar: 17g | Vitamin A: 872IU | Vitamin C: 14mg | Calcium: 175mg | Iron: 5mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

Fruit salad made with nectarines, cheese and bread

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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Luisa Bellissimo says

    June 17, 2019 at 6:54 pm

    Looks amazing! The pictures are fabulous!
    Will certainly make it soon!
    Thanks

    Reply

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Hi, I'm Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

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