Cherry and Peach Panzanella

My motto this month: all stone fruit, all the time. I’m going to go full throttle on the cherries, peaches and nectarines until I can’t possibly consume any more, so let me introduce you to this Cherry and Peach Panzanella!

Cherry and Peach Panzanella from (@whatsgabycookin)

Let’s break it down shall we? Peaches. Cherries. Freshly made croutons. Burrata cheese. Basil. Lemon Champagne vinaigrette. Done and done.

It’s quite simple but that’s the beauty of it! When you’re dealing with the freshest seasonal produce available, you don’t need much to really make a statement. Just let the ingredients shine on their own and toss it all together with a vinaigrette. I used ciabatta bread for the croutons, but you could use any french bread, sourdough, or anything else along those lines and the result will be equally as fantastic!

Cherry and Peach Panzanella

Cherry and Peach Panzanella


  • 12 ounces Burrata
  • 2 Nectarines, cut into wedges
  • 2 Plums, cut into wedges
  • 2 Peaches, cut into wedges
  • 1 cups red cherries, pitted and halved
  • 1 cups Rainier cherries, pitted and halved
  • Maldon Sea Salt + Freshly cracked black pepper
  • Basil for garnish
  • For the torn croutons
  • 1/4 loaf ciabatta bread
  • olive oil
  • For the Champagne Vinaigrette
  • 2 garlic cloves, finely chopped
  • 1/4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil


    To make the croutons:
  1. Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.
  2. To make the Champagne Vinaigrette
  3. Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.
  4. To assemble
  5. In a large bowl, arrange the fruit, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with the vinaigrette. Top with basil.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. I’m so excited to try this! I love burrata cheese, so glad you put it in this dish!

  2. We love all the stone fruits and are so excited for all the farmers markets. You turned us on the burrata , so this looks like it will be a winner in our house!

  3. Oooh!!! I loved your peach, mint, and burrata salad last summer! This looks fabulous. Love cherries!

  4. Would this be a side or a main dish? What would you recommend pairing it with? Looks delicious!!

  5. Yum! What is your burrata brand of choice? I’ve made a couple recipes of yours that use it, but haven’t found one I’m in love with yet.

  6. I’ve been on a “Gaby kick” lately… this salad was another winner! Just delicious! First time I’ve ever made croutons, and they added such a yummy crunch to the stone fruit. And that cheese! The dressing was also on point… perfect blend of sweet and garlicky! Thanks Gaby!

  7. I’m a big fan of your panzanella recipes!! Question about the cherries…how do you pit them without making a huge mess?

  8. By putting the basil under the ingredients list with the croutons, it makes it seem like basil will be used. But in the directions, it is not used. The picture of the completed salad appears to have basil as a garnish.

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