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. This means lots of Summer Salmon Salad and this Cherry and Peach Panzanella!
Table of Contents
Why I Love This Recipe
Let's break this Cherry and Peach Panzanella 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 this Cherry and Peach Panzanella! 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!
Ingredients & Substitutions
- Burrata Cheese
- Nectarines
- Plums
- Peaches
- Cherries
- Maldon Sea Salt + Freshly cracked black pepper
- Basil
- Ciabatta bread, preferably a day old!
- Olive oil
- Garlic
- Champagne vinegar
- Lemon juice
- Honey
How to Make
Croutons: 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.
Champagne Vinaigrette: Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.
Assemble: In a large bowl, arrange the fruit, torn croutons and pieces of burrata cheese. Season the Cherry and Peach Panzanella with salt and pepper and drizzle with the vinaigrette. Top with basil.
Tips & Tricks
- Use Stale Bread: Stale or day-old bread is best because it absorbs the dressing without becoming too mushy.
- Crusty Bread: Opt for a crusty, rustic bread like ciabatta or sourdough for the best texture.
- Fresh and Ripe: Use the freshest and ripest fruits / vegetables you can find. They are the star of the dish.
- Variety: Mix different types and colors of stone fruit for a more visually appealing salad.
- Basil: Fresh basil is essential. Tear the leaves by hand to avoid bruising.
- Salt and Pepper: Season generously with salt and pepper to enhance the flavors of the vegetables and bread.
- Cheese: Add mozzarella, burrata, feta, or Parmesan for extra richness.
- Room Temperature: Panzanella is best served at room temperature, allowing the flavors to be at their peak.
FAQ's
What is Panzanella?
Panzanella is a traditional Italian bread salad that originates from Tuscany. It typically consists of stale bread, tomatoes, onions, cucumbers, and basil, all dressed with olive oil and vinegar. You can jazz it up depending on the time of the year - obviously summer stone fruit is a great addition to make it a Cherry and Peach Panzanella.
What kind of bread should I use for Panzanella?
Stale or day-old rustic bread is ideal for Panzanella. The bread should be crusty and firm to absorb the dressing without becoming too soggy. I love a ciabatta.
Can Panzanella be made ahead of time?
Yes, Panzanella can be made ahead of time. In fact, allowing it to sit for a while helps the flavors to meld together. However, it's best to add the bread closer to serving time to maintain some texture.
Is Panzanella served hot or cold?
Panzanella is typically served at room temperature or chilled.
Can I add protein to Panzanella?
Yes, you can add protein such as grilled chicken, tuna, or mozzarella cheese to make the salad more filling.
Similar Recipes
Cherry and Peach Panzanella
Ingredients
- 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
- ¼ loaf ciabatta bread
- olive oil
For the Champagne Vinaigrette
- 2 garlic cloves finely chopped
- ¼ cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
To make the croutons:
- 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.
To make the Champagne Vinaigrette
- Combine everything in a small bowl and whisk to combine. Adjust salt and pepper as needed.
To assemble
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Your stone fruit salads are so delicious! We just love all the flavor combinations.
This was the hit of my July 4th spread!! Yummy and pretty and easy!!
I'm a big fan of your panzanella recipes!! Question about the cherries...how do you pit them without making a huge mess?
I just do them with my cherry pitter and then slice them in half!
This is looking an awesome recipe, I must try it in coming days.
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!
Love this summer salad!
Now this is my kind of panzanella!
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.
The one from Trader Joe's is great and not crazy expensive!
Incredible salad, i can't wait to try it!
Would this be a side or a main dish? What would you recommend pairing it with? Looks delicious!!
I serve it as a side! Mostly with a grilled salmon or roasted chicken!
Oooh!!! I loved your peach, mint, and burrata salad last summer! This looks fabulous. Love cherries!
You had me at "burrata'.
x
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!
I'm so excited to try this! I love burrata cheese, so glad you put it in this dish!
This is just SO gorgeous! I love all stone fruit everything!!