Stone Fruit Panzanella Salad
This Stone Fruit Panzanella Salad recipe is made with bread, olive oil and stone fruit for a fun and summery take on a traditional panzanella salad.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: sides
Cuisine: American, Italian
Diet: Vegetarian
Keyword: panzanella, stone fruit panzanella salad, stone fruit salad
Servings: 4
Calories: 365kcal
- 3 cups sourdough torn into bite-size pieces (see notes for other bread options)
- 2 peaches
- 1 nectarine sliced
- 1 apricot chopped
- ½ cup cherries pitted, then sliced
- ½ cup grape tomatoes sliced
- ¼ cup fresh basil thinly sliced
- 4 oz. fresh mozzarella pearls or a ball of mozzarella that's been torn into bite-size pieces
Place the peaches, nectarine, apricot, and cherries in a large bowl and set aside.
Next, set your broiler on HIGH. Place the bread on a baking sheet then place it in the oven and broil it for 6 minutes, flipping halfway through until the bread is toasted; transfer it to the bowl with the fruit.
While the bread is toasting, make the vinaigrette: add the oil, vinegar, lemon juice, honey, salt, and pepper to a jar with a lid. Secure the lid then shake to combine all of the ingredients.
Pour the vinaigrette over the fruit and bread and gently toss to combine. Pour everything out onto a serving platter, then top with the basil and mozzarella. Enjoy!
*Calories are per serving and are an estimation
*Bread: if you don't want to use sourdough, try ciabatta or an Italian loaf instead
Calories: 365kcal | Carbohydrates: 36g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 466mg | Potassium: 310mg | Fiber: 3g | Sugar: 23g | Vitamin A: 968IU | Vitamin C: 12mg | Calcium: 167mg | Iron: 2mg