Stone Fruit Panzanella

<span itemprop="name">Stone Fruit Panzanella</span>



  • 1/2 a loaf country bread (about 6 cups cubed)
  • 1 small zucchini, chopped into cubes
  • 1 nectarine, pitted and cubed
  • 15 cherries, pitted and cut in half
  • 1 large heirloom tomato, chopped into cubes
  • 1/2 an English cucumber, deseeded and cubed
  • 1/2 c basil leaves, roughly chopped
  • 1/4 c parsley leaves, roughly chopped


  • 6 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. black pepper



  1. Preheat the oven to 250F. Cube the bread into bite sized pieces, place on a baking tray and cook for 20 minutes at 250F. Stir the cubes half way through the cooking time, you want the bread to be dry on the outside, but still soft in the middle, we’re not going for croutons here.
  2. Sautee the chopped zucchini in a pan with a little olive oil and pinch of salt, cook them for about 5 minutes until they are golden brown and tender, not mushy.
  3. Combine all of the chopped salad ingredients, minus the bread into a large bowl. At this point you can store everything and wait to combine and dress the salad until the last minute to prevent the bread from getting soggy.


  1. Add the dressing ingredients on top of the chopped vegetables and fruit, toss to coat, add the bread cubes and stir everything together, serve immediately.

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