This delicious summer stone fruit panzanella salad with homemade croutons, juicy tomatoes, and fresh herbs is hearty enough for a meal or great alongside a main course. It's a great use for day-old bread!
I don't know where I've been hiding, but I've just discovered the beauty that is called the Panzanella Salad this summer. I had never seen one before this year, but I've been so inspired by all of the beautiful Panzanella salads popping up from all of my favorite food bloggers the past couple of months.
What is Panzanella Salad?
Panzanella (pronounced pan-zuh-NEH-luh) is an Italian salad made of stale bread, onions, tomatoes, and basil dressed with olive oil and vinegar. The name comes from two Italian words: pane meaning bread and zanella meaning soup bowl. Traditionally the stale bread is soaked and water and wrung out, though American versions usually skip this part, instead opting to use toasted bread that will soak up all the flavors of the salad without becoming too mushy.
Why You'll Love This Panzanella Salad
Since I'm always looking for new uses for ingredients like day old homemade bread and extra herbs and tomatoes, I was immediately drawn to these beautiful salads. Because stone fruit is abundant and juicy during summer months, it is the perfect addition to a panzanella salad, blending beautifully with juicy tomatoes and creamy mozzarella, and offering up sweet juices to soak into the toasted bread. This whole salad is actually very substantial, meaning it's a perfect as an appetizer or side dish to share, or it can stand on it's own as an easy summer meal.
How To Make Stone Fruit Panzanella
- Grab a couple of pieces of bread (I like sourdough) and cut them into cubes. Toss in a little olive oil and toast on a baking sheet at 400°F for 10-15 minutes.
- Slice the peaches and plums. Pit and halve the cherries, and slice or halve the tomatoes.
- In a large bowl, combine the fruit, mozzarella, toasted bread, and roughly torn herbs. Drizzle with a touch of olive oil and vinegar (I like white balsamic). Gently toss to coat everything.
- Spread on a serving platter and sprinkle with sea salt before serving.
Tips and Recipe Variations
- Perfectly ripe tomatoes and stone fruit are key in fresh salads like this one, so use the best summer produce you have!
- As always with salads, you want to use a delicious, good quality olive oil.
- If you don't have all of the stone fruit components, feel free to use what you do have on hand and don't worry about the rest!
- I love white balsamic vinegar in this recipe, but you can also use regular balsamic, red wine vinegar, or champagne vinegar.
- The longer the salad sits, the more moisture the bread soaks up, so plan according to your preference on bread texture.
Perfect Pairings For Stone Fruit Panzanella
- I adore this salad with a glass of crisp white wine or rosé. A lightly chilled chianti would also be lovely for this summer salad.
- If you want a more substantial meal, add your favorite protein, like Creamy Spinach Artichoke Chicken, Mediterranean Meatballs, Honey Grilled Pork Chops, Pan Seared Halibut, or Coffee Rubbed Pork Tenderloin.
- If you choose to stick with shareable dishes, grab some Whipped Feta Artichoke Dip, Blackberry Chicken Flatbread, Peach and Prosciutto Bruschetta, or Grilled Eggplant Caprese.
- It also goes beautifully with a sunset outdoors with your favorite person!
Did you make this recipe? Please leave a star rating in the comments!
PrintStone Fruit Panzanella Salad
This delicious summer stone fruit panzanella salad with homemade croutons, juicy tomatoes, and fresh herbs is hearty enough for a meal or great alongside a main course. It's a great use for day-old bread!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-6 servings 1x
- Category: salad
- Method: baked
- Cuisine: Italian
Ingredients
- 2 slices sourdough bread (or other day-old bread), cubed
- 2 peaches or nectarines, sliced
- 2 black plums, sliced
- 1 cup cherry tomatoes, halved (or 1 large ripe tomato, cut into wedges)
- 1 cup dark sweet cherries, pitted and halved
- 4 oz fresh mozzarella (torn or in pearls)
- About 10-15 basil leaves, roughly torn
- About 10-15 mint leaves, roughly torn
- Good olive oil
- Vinegar (white balsamic, balsamic, or red wine vinegar)
- Salt
- Pepper
For serving:
- Sea salt
- Freshly cracked black pepper
- Extra virgin olive oil
- White balsamic vinegar
Instructions
- Preheat oven to 400° F. Place bread cubes in a single layer and drizzle with olive oil. Bake for 10-15 minutes, or until toasted, stirring every few minutes.
- In a large bowl, toss cooled toasted bread with sliced peaches, plums, tomatoes, cherries, mozzarella, mint and basil.
- Drizzle with oil and vinegar of choice and gently toss to coat.
- Serve with coarse sea salt and freshly cracked black pepper.
Notes
- This salad is best served the day it is made, but leftovers are still delicious and can be stored for 1-2 days in the refrigerator.
- Perfectly ripe tomatoes and stone fruit are key in fresh salads like this one, so use the best summer produce you have!
- As always with salads, you want to use a delicious, good quality olive oil.
- If you don't have all of the stone fruit components, feel free to use what you do have on hand and don't worry about the rest!
- I love white balsamic vinegar in this recipe, but you can also use regular balsamic, red wine vinegar, or champagne vinegar.
- The longer the salad sits, the more moisture the bread soaks up, so plan according to your preference on bread texture.
Keywords: stone fruit salad panzanella salad, peach panzanella salad, summer panzanella salad
annelawton says
I love the combination of ingredients, fruit and pizza in one bowl!
Kaleigh says
Thanks, Anne!
Jamie @ Dishing Out Health says
A salad that is basically a pizza is a downright winner! This looks delish!
Kaleigh says
Thanks, Jamie!