Stone Fruit Panzanella Salad with Burrata

5 from 1 vote

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.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Keyword: Basil, Bread, Burrata, Cherries, Nectarine, Plum, Quick and Easy, Salad, Summer

Servings:

Author: Carolyn Stilwell

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

US Customary - Metric

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