Stone Fruit Panzanella Salad

overhead view of stone fruit panzanella salad on a grey plate.

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!


  • 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


  1. 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.
  2. In a large bowl, toss cooled toasted bread with sliced peaches, plums, tomatoes, cherries, mozzarella, mint and basil.
  3. Drizzle with oil and vinegar of choice and gently toss to coat. 
  4. Serve with coarse sea salt and freshly cracked black pepper.


  • 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