If you’re looking for a bright, seasonal salad that highlights the best of summer produce, this stone fruit panzanella delivers. Juicy peaches, plums, nectarines, and cherries get tossed with crusty toasted bread, creamy mozzarella, and a simple olive oil and white wine vinegar dressing. The bread soaks up the fruity juices, making every bite rich, tangy, and perfectly balanced. Serve it as a light lunch, side dish, or backyard BBQ staple.
Ingredients
- 2 lbs sliced stone fruit your choice: peaches, plums, cherries, nectarines
- 2 tsp sugar
- sea salt
- fresh mozzarella
- extra virgin olive oil
- white wine vinegar
- black pepper
- 3-4 cups crusty bread
Servings: bowl
Units:
Instructions
- Toast the bread. Toss the bread chunks with a little olive oil and a pinch of salt. Toast in a 375°F oven for 10 minutes until golden.
- Prep the fruit in a large bowl, toss the sliced stone fruit with sugar and a pinch of salt. Let it sit 10 minutes to draw out juices.
- Assemble the Salad. Add toasted bread to the fruit mixture and toss well to soak up juices. Add mozzarella and a generous drizzle of olive oil. Crack fresh black pepper over the top and add more salt if needed.
Recipe Notes
Have extra stone fruit? Find more recipes using cherries, nectarines and more with these Summer Dishes with Stone Fruits guide.
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