Stone Fruit Panzanella Salad with Burrata, Basil & Habanero Vinaigrette

When life gives you stale bread, make panzanella! This stone fruit panzanella salad with burrata, basil & habanero vinaigrette is so over the top good that even my man enjoys this dish. Panzanella ‘salad’ grew its roots in Tuscany, Italy. It’s here that stale bread would be soaked in vinegar and mixed with garden vegetables like onions, cucumbers and later tomatoes. It’s now translated into a variety of expressions like my version loaded with seasonal stone fruits like cherries, peaches and plums and tossed in a sweet and spicy vinaigrette.

Need a more filling main course? Add some chopped grilled chicken (pictured here). Perfect as a main course, or as a beautiful side dish for your next dinner party. SAVE THE STALE BREAD!

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Stone Fruit Panzanella Salad with Fresh Burrata, Basil and Habanero Vinaigrette

SAVE THE STALE BREAD! Add some ripe stone fruit and some fresh burrata and this stone fruit panzanella (bread salad) is a beautiful dinner table hit. 

  • Author: Pip
  • Prep Time: 30 minutes
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Appetizer, Dinner
  • Diet: Vegetarian

Ingredients

Scale

Salad

  • 1 peach, sliced
  • 1 nectarine, sliced
  • 1 cup cherries, halved and seed removed
  • 1 black plum, sliced
  • 1 1/2 cup cherry tomatoes, halved
  • 12 oz fresh burrata, left whole
  • fresh basil
  • 1/4 loaf of sliced sourdough bread, toasted and cut into 11 1/2 inch squares
  • Olive Oil
  • grilled chicken (optional)

 

Dressing

  • 1/2 cup high quality olive oil
  • 1/4 cup high quality balsamic vinegar
  • 1/4 cup champagne vinegar
  • 1/4 cup peach preserves
  • 1 habanero, minced (optional)
  • 1 shallot, minced

Instructions

  1. Whisk together all of the ingredients for the dressing. Chill in refrigerator until ready to use. (Can be made one day ahead)
  2. Cut bread into 1 1/2 inch cubes and toss with a light coat of olive oil and a little sprinkle of salt. Spread evenly on a baking sheet and toast in the oven at 350 degrees until crunchy.
  3. Cut stone fruit.
  4. Add toasted bread and cut stone fruit. (If adding chicken you can also add here). Drizzle with dressing until coated.
  5. Arrange stone fruit/bread mixture on a platter with burrata – drizzle additional dressing if desired.
  6. Garnish with fresh whole or chiffonade basil and serve chilled.

Notes

Pip Tip: Don’t forget to remove all the seeds from the stone fruits. Nothing ruins a good stone fruit salad like an emergency trip to the dentist for a broken tooth!

Pip Tip: Can use a variety of bread like Ciabatta, French baguettes, sour dough etc. 

Pip Tip: Make it vegan by eliminating the cheese! 

Nutrition

  • Serving Size: 4
  • Calories: 649
  • Sugar: 22
  • Sodium: 458mg
  • Fat: 46g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 60mg

Keywords: stone fruit salad, stone fruit panzanella salad, panzanella, side dish, main dish, vegetarian, vegan

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Stone Fruit Panzanella Salad with Burrata, Basil & Habanero Vinaigrette