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Stone Fruit Caprese Panzanella Salad


  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 2 Bowls 1x

Description

There is nothing better than taking all of Summer’s bounty and throwing it into an easy, no-oven salad! This Stone Fruit Caprese Panzanella Salad is at once familiar and comforting with a hint of the unexpected!


Ingredients

Scale

For the Salad:

  • 4 Thick slices of day old sourdough or crusty Italian bread, cut into cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 23 Heirloom Tomatoes, cut in large chunks
  • 2 oz Mozzarella, cut in bite-size chunks
  • 1 Nectarine, cut in bite-size pieces
  • 1 Peach, cut in bite-size pieces
  • 10 pickled cherries
  • 2 tablespoons fresh basil, chiffonade (or just torn)
  • 2 cups mixed baby greens
  • Salt & Pepper

For the Dressing:

  • ½ Cup Balsamic Vinegar (choose a good one)
  • ¼ Cup Walnut Oil (or another mild, neutral oil)
  • 2 small garlic cloves, minced
  • 2 tablespoons honey (more or less to taste)
  • Salt & Pepper

Instructions

  1. Make those Croutons!
  2. Pan Fried Method: Heat the butter and olive oil in a large sauté pan over medium heat. When the butter gets all nice and melty add the croutons, working in batches if you need to. Toss the croutons in the butter in the pan so they get some butter on all sides. Season with salt and pepper. Toast on medium-low until you get a nice golden brown on all sides. Remove from heat to cool
  3. Oven Method: Preheat oven to 350°F. Melt butter and olive in a little pot. Toss bread in butter mixture, season with salt and pepper. Spread out in one layer on a sheet pan or cookie sheet. Toast in oven, until all sides are a nice golden brown. Remove from oven and cool.
  4. Assemble your salad: Put all the ingredients in a large bowl and dress with the vinaigrette, tossing to coat evening. Season the salad with salt and pepper. Tomatoes LOVE salt, so don’t forget to give them some love.

For the salad dressing:

  1. Combine all ingredients in a container, shake vigorously to emulsify. The garlic is a temporary emulsifier but they will eventually separate. Just shake before using!

Notes

Note on the dressing: I like my salad dressings a bit more acidic. A traditional vinaigrette ratio is 3:1 oil to vinegar, but I like mine 1:1 or sometimes 2:1. It’s a taste preference and also for the waistline. I’d rather eat more cheese. I am who I am. You can adjust this dressing to the traditional ratio if you prefer.

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