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Salad made with stone fruit, bread, burrata cheese and fresh basil
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5 from 1 vote

Stone Fruit Panzanella Salad

A delicious panzanella salad made with stone fruit, bread and burrata cheese.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: sides
Cuisine: American
Diet: Vegetarian
Keyword: panzanella, stone fruit salad
Servings: 4
Calories: 439kcal
Author: Erin


  • 2 cups bread broken into chunks
  • 3 stone fruit peaches, nectarines, plums, and/or apricots
  • 1 1/2 cups grape tomatoes sliced
  • 2 tablespoon fresh basil chopped
  • 1 ball burrata cheese
  • 2-3 tablespoon 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.
  • Enjoy!


Bread: I recommend ciabatta or sourdough


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