Stone Fruit Panzanella Salad with Burrata
Published Jul 11, 2026
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Stone Fruit Panzanella Salad with Burrata is the perfect way to make the most of ripe summer fruit. Juicy nectarines, sweet cherries, red plum, toasted ciabatta, creamy burrata, and a simple balsamic vinaigrette come together in a fresh, colorful salad that’s perfect for weeknight dinners or summer entertaining.
If you love summer salads, try my Charred Shishito Corn and Avocado Salad, Watermelon Feta Salad, or Summer Peach Salad with Stracciatella next.
🐝 Quick Look: Stone Fruit Panzanella Salad with Burrata
- What it is: A fresh summer panzanella, an Italian bread salad, made with juicy stone fruit, toasted ciabatta, creamy burrata, fresh basil, and a bright balsamic dressing.
- Why you’ll love it: Sweet seasonal fruit, creamy burrata, and crisp toasted bread create the perfect balance of sweet, savory, and crunchy.
- Time: 20 minutes prep, 10 minutes cook time, 30 minutes total.
- Main ingredients: Nectarines, red plum, cherries, ciabatta, burrata, fresh basil, balsamic vinegar, and lemon.
- Best for: Summer entertaining, cookouts, dinner parties, or an easy side salad.
Why You’ll Love This Recipe
- The perfect way to use summer stone fruit: Juicy nectarines, cherries, and plum pair with creamy burrata and toasted ciabatta for a colorful salad that celebrates peak summer produce. You’ll also love my Summer Peach Salad with Stracciatella or Grilled Skirt Steak with Peach, Corn, and Avocado Salsa.
- Easy enough for weeknights, elegant enough for entertaining: This salad comes together in just 30 minutes and looks impressive on any table. Pair it with my Lemon Chicken Skewers or Spicy Shrimp Burst Tomato Pasta for an easy summer meal.
- A fresh twist on classic panzanella: Instead of the traditional tomatoes, this Italian bread salad uses ripe stone fruit, a simple balsamic dressing, and creamy burrata for a sweet-and-savory spin on the classic.
- Great for burrata lovers: If you love cooking with burrata, don’t stop with this recipe. Try my Crispy Polenta Cakes with Burst Tomatoes and Burrata or Meatball Sub with Vodka Sauce and Burrata next.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Stone Fruit: I used a mix of yellow and red-fleshed nectarines with a red plum, but almost any combination of ripe stone fruit works well. Choose fruit that’s ripe, fragrant, and still firm enough to hold its shape.
- Burrata: A fresh Italian cheese with a creamy center that makes this salad rich and luxurious. Look for it near the fresh mozzarella at most grocery stores. If you can’t find burrata, fresh mozzarella is the best substitute.
- Ciabatta: Toasted ciabatta gives the salad its signature chewy, crisp texture. Sourdough or another sturdy artisan loaf also works well.
Tips and Substitutions
- Mix and match the fruit: I used nectarines, a red plum, and cherries, but peaches, apricots, or additional nectarines and plums are all delicious.
- Toast the bread until crisp: The bread should be golden brown and crisp so it absorbs the dressing without becoming soggy.
- No cherry pitter? A sturdy metal straw or chopstick works just as well for removing the pits.
- Burrata substitute: Fresh mozzarella is the best substitute if you can’t find burrata.
- Use a sturdy loaf: Ciabatta is my favorite, but sourdough or another crusty artisan bread also works well.
- Serve right away: Panzanella is best enjoyed shortly after it’s assembled while the bread still has some texture and the burrata is fresh and creamy.
How to Make Stone Fruit Panzanella
See the recipe card below for full instructions and exact amounts.
- Toast the ciabatta until it’s golden brown and crisp. This helps it soak up the dressing without becoming soggy.
- Pit and halve the cherries, then slice the nectarines and plum into ½-inch wedges.
- Whisk together the balsamic vinegar, lemon juice, honey, olive oil, salt, and pepper until well combined.
- Toss the toasted bread and fruit with the dressing, then top with torn burrata, basil, flaky sea salt, and freshly cracked black pepper.
Recipe FAQS
Can I make Stone Fruit Panzanella Salad ahead of time?
You can prep the components ahead of time by toasting the bread, slicing the fruit, and whisking together the dressing. Store everything separately, then assemble the salad just before serving so the bread stays crisp and the burrata stays fresh.
What should I serve with Stone Fruit Panzanella Salad?
This salad pairs well with grilled chicken, steak, salmon, shrimp, or a summery pasta. I especially love serving it alongside my Lemon Chicken Skewers, Spicy Shrimp Burst Tomato Pasta, or Grilled Steak Kabobs.
Can I use frozen fruit in Stone Fruit Panzanella Salad?
Fresh fruit is best for this recipe. Frozen fruit releases too much liquid as it thaws, which can make the bread soggy.
How do I store leftover Stone Fruit Panzanella Salad?
Leftovers can be refrigerated in an airtight container for up to 2 days, but this salad is best enjoyed shortly after it’s assembled. As it sits, the bread softens and the fruit releases more juices.
Serve it With
Stone Fruit Panzanella Salad with Burrata
This Stone Fruit Panzanella Salad with Burrata is the perfect way to use ripe summer fruit. Juicy stone fruit, toasted bread, creamy burrata, and a simple balsamic dressing come together for an easy salad that's perfect for weeknight dinners or entertaining.
Ingredients
Salad
- 8 ounces Ciabatta Bread, or other crusty bread, torn into 1-inch pieces
- 2 tablespoons Extra Virgin Olive Oil
- 2 Nectarines, cut into ½-inch wedges
- 1 Plum, cut into ½-inch wedges
- 1 cup Cherries, pitted and halved
- 8 ounces Burrata Cheese
- ¼ cup Fresh Basil, keep small leaves whole; tear larger leaves
- Flaky Salt, for serving
- Black Pepper, for serving
Dressing
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Lemon Juice
- 1 tablespoon Honey
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
- Toast the bread: Preheat the oven to 450°F. Arrange the bread in an even layer on a rimmed baking sheet, drizzle with olive oil, and toss to coat. Bake for 8–10 minutes, or until golden brown and crisp. Let cool slightly.
- Make the dressing: Meanwhile, whisk together the olive oil, balsamic vinegar, lemon juice, honey, kosher salt, and black pepper until combined.
- Assemble the salad: Add the nectarines, plum, cherries, and toasted bread to a large serving bowl. Pour the dressing over the salad and gently toss until evenly coated.
- Finish and serve: Tear the burrata into large pieces and arrange over the salad. Scatter the basil over the top, then finish with flaky sea salt and freshly ground black pepper. Serve immediately.
Notes
- Use your favorite stone fruit: This salad is delicious with almost any combination of ripe stone fruit. Swap the nectarines or plum for peaches, apricots, or additional nectarines, plums, or cherries depending on what’s in season.
- Use ripe, but firm fruit: Choose stone fruit that’s ripe and flavorful but still firm enough to hold its shape when tossed with the dressing.
- Toast the bread until crisp: Fresh ciabatta works great in this recipe. Toast it until it’s golden brown and crisp so it absorbs the dressing without becoming soggy.
- Bread options: Ciabatta is my favorite, but sourdough, country bread, or another sturdy artisan loaf all work well. Avoid very soft sandwich bread, which can become soggy.
- Burrata substitute: Fresh mozzarella is the best substitute if you can’t find burrata. It won’t be quite as creamy, but the salad will still be delicious.
- No cherry pitter? Use a cherry pitter if you have one. Otherwise, press a sturdy metal straw or chopstick through the center of each cherry to easily remove the pit.
- Serve soon after assembling: Panzanella is best enjoyed shortly after it’s assembled while the bread is still crisp around the edges and the burrata is fresh and creamy.
Nutrition
Calories: 316kcal, Carbohydrates: 31g, Protein: 11g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 27mg, Sodium: 289mg, Potassium: 142mg, Fiber: 2g, Sugar: 11g, Vitamin A: 528IU, Vitamin C: 5mg, Calcium: 208mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Nothing screams summer more than this juicy and colorful salad! Customize it with whatever stone fruit looks best. Enjoy!