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.
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, 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.
- stone fruit (a mix of peaches, plums, nectarines and/or apricots)
- bread (like ciabatta or sourdough)
- 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.
OTHER SALAD RECIPESPrint
Stone Fruit Panzanella Salad
A delicious panzanella salad made with stone fruit, bread and burrata cheese.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: salad
- Method: no bake
- Cuisine: salad
- 2 cups bread, broken into chunks (ciabatta or sourdough, preferably)
- 3 stone fruit (peaches, nectarines, plums, and/or apricots)
- 1 1/2 cups grape tomatoes, sliced
- 2 tbsp fresh basil, chopped
- 1 ball burrata cheese
- 2–3 tbsp olive oil
- Pinch black pepper
- 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.
Keywords: panzanella, stone fruit salad