Stone Fruit Panzanella
| Servings |
| 1bowl |
|
|
Ingredients
- 2lbs sliced stone fruityour choice: peaches, plums, cherries, nectarines
- 2tsp sugar
- sea salt
- fresh mozzarella
- extra virgin olive oil
- white wine vinegar
- black pepper
- 3-4cups crusty bread
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.