Stone Fruit Panzanella Salad

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!



  • 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 1015 basil leaves
  • About 1015 mint leaves

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 on a foil-lined baking sheet and bake, stirring every few minutes, until toasted (about 10-15 minutes).
  2. In a large bowl, toss cooled toasted bread with peaches, plums, tomatoes, cherries, mozzarella, mint and basil.
  3. Serve with salt, pepper, oil and vinegar.

Keywords: stone fruit salad, panzanella salad

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