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Summer Balsamic Stonefruit Panzanella


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  • Author: Jackie
  • Total Time: 45
  • Yield: 6

Ingredients

For the vinaigrette

  • 2 tablespoons balsamic vinegar

  • 1/3 cup olive oil

  • 1/2 teaspoon kosher salt

  • 1 tablespoon maple syrup

  • 1/2 lemon juiced

  • 1/4 cup fresh tomato juice from the salted tomatoes

  • black pepper

 

For the Salad

 

  • 1/2 loaf sourdough bread, cubed

  • 1 pint cherry tomatoes, halved

  • 2 tomatoes – heirloom or 4 Campari if possible, diced

  • 4 Persian cucumbers, cut into slices

  • 8 ounces burrata

  • 4 peaches or nectarines, diced

  • 1/2 bunch basil, finely chopped

  • kosher salt

  • 3 tablespoons olive oil

  • black pepper


Instructions

  1. Preheat the oven to 375F.

  2. Cube the 1/2 loaf of sourdough into 1″ cubes, and lay them on a 1/2 baking sheet. Toss the cubes with 3 tablespoons of olive oil, a big pinch of kosher salt, and black pepper, and thoroughly mix together with your hands. Bake the cubed bread for 15 – 20 minutes at 375F, or until golden brown.

  3. As the bread is toasting, cut the tomatoes. Halve the cherry tomatoes and dice the heirloom or Campari tomatoes. Set up a large bowl with a colander sitting inside the bowl. Add all the chopped tomatoes into the colander with a big pinch of kosher salt. Let sit for 10 minutes.

  4. As the tomatoes are sitting, prep the remaining vegetables and fruit – cut the cucumbers, peaches, and basil, and pick a few small basil leaves for garnish.

  5. Next, make the vinaigrette – in a mason jar or small bowl, add the balsamic vinegar, maple syrup, kosher salt, black pepper, lemon juice, olive oil, and all the juices from the salted tomatoes. You should be able to get about 1/4 of a cup al the bottom of the mixing bowl. Whisk or shake well, taste and adjust seasoning as desired, and you’re vinaigrette is good to go.

  6. To assemble the salad, combine the toasted cubed bread, chopped vegetables, stone fruit, cherries, and basil in a serving bowl. Spoon pieces of burrata into the bowl, then pour in 1/2 the vinaigrette. Toss together, add additional vinaigrette as desired, and serve!

  • Prep Time: 30
  • Cook Time: 15
  • Category: Salad, Summer, BBQ
  • Method: Oven
  • Cuisine: American