This delicious summer stone fruit Panzanella salad 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.
If you’ve never had (or heard of) a Panzanella salad, it’s basically a delicious combination of toasted bread, tomatoes, herbs, and any other deliciousness you can think of. So kind of like a sandwich made into a salad. Yes, please.
Since I’m always looking for new uses for my homemade sourdough bread, I was immediately drawn to these beautiful salads. Of course, in typical Lively Table fashion, I had to add some summer stone fruit, because the fruit makes everything better. To me, peaches and plums perfectly embody the essence of summer in a completely carefree yet elegant way that is perfect for a Panzanella salad.
The toasted bread soaks up all of the delicious flavors of fresh summer tomatoes, peaches, and plums in this Panzanella salad. If you’ve been paying attention, you know I love my fruit and cheese pairings, so I had to add some fresh mozzarella.
This whole salad is actually very substantial. I mean, there’s cheese and bread in there. It’s basically a pizza!
The fresh herbs finish this stone fruit Panzanella salad off very nicely. I honestly don’t think it needs any dressing at all, but if you prefer it, a drizzle of white balsamic vinegar and extra virgin olive oil is all it needs for a little flavor without taking away from the amazing flavors in the salad itself. A pinch of sea salt and black pepper, and you’ve got an easy breezy summer meal or side on the table. I adore this salad with a glass of white wine or rosé. And if you really want to fully experience, take it out on the back porch and watch the sunset with your favorite person. It’s the perfect way to end the evening and the summer in my book!
Did you make this recipe? Please leave a star rating in the comments!Print
Stone Fruit Panzanella Salad
This delicious summer stone fruit panzanella salad 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
- 2 slices sourdough bread (or other crusty bread), cubed
- 2 peaches or nectarines, sliced
- 2 plums, sliced
- 1 cup cherry tomatoes, halved
- 1 cup dark sweet cherries, pitted and halved
- 3 oz fresh pearl mozzarella
- About 10–15 basil leaves
- About 10–15 mint leaves
- Sea salt
- Freshly cracked black pepper
- Extra virgin olive oil
- White balsamic vinegar
- Preheat oven to 400° F. Place bread cubes in a single layer on a foil-lined baking sheet and bake, stirring every few minutes, until toasted (about 10-15 minutes).
- In a large bowl, toss cooled toasted bread with peaches, plums, tomatoes, cherries, mozzarella, mint and basil.
- Serve with salt, pepper, oil and vinegar.
Keywords: stone fruit salad, panzanella salad