Stone Fruit Panzanella Salad
A summer stone fruit salad with cherries, plums, peaches, Sungold tomatoes, and crispy olive bread croutons.
Servings: 2
Ingredients
- 1 peach pitted and cut into wedges
- 1 plum pitted and cut into wedges
- 1 cup Sungold or cherry tomatoes halved
- ½ shallot thinly sliced
- 2 thick slices olive bread cut into cubes (any sturdy bread works)
- ¼ cup olive oil plus more for the croutons
- 2 tbsp roasted sesame seeds
- 2 –3 tbsp aged balsamic vinegar
- Handful of fresh basil leaves
- Salt and pepper
Instructions
- Toss the bread cubes with a generous drizzle of olive oil. Spread in a single layer on a sheet pan and toast at 350°F for 10–20 minutes, until lightly golden and crispy on the outside but still slightly soft inside.
- In a large bowl, toss the peaches, plums, tomatoes, shallots, sesame seeds, ¼ cup olive oil, and balsamic vinegar. Add the croutons, season with salt and pepper, and toss again until the bread has soaked up the oil and fruit juices.
- Arrange on a platter or in a large bowl and scatter fresh basil over the top.
Did You Make This Recipe?
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