Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad.

Name: Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 cups torn ciabatta bread; 6 tablespoons olive oil, plus more for serving; kosher salt and pepper; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1/2 cup lightly torn fresh basil, plus more for serving; 1 tablespoon chopped fresh oregano; pinch of crushed red pepper flakes; 2-3 peaches, nectarines, and or red plums sliced; 1 heirloom tomato, quartered; 1/2 cup pitted cherries; 1/2 cup cherry tomatoes, halved if large; 2 tablespoons toasted pine nuts; 8 ounces burrata cheese, torn

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June 29, 2017

Posted in Appetizers, Salads, Side Dishes/Vegetables, Vegetarian

This Tuscan summer stone fruit, tomato, and burrata panzanella salad has my name written all over it.

Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad | halfbakedharvest.com @hbharvest

It may be somewhat of a mouthful to say, but with fresh toasted bread, summer stone fruits, heirloom tomatoes, and basically all the burrata cheese I could get my hands on. Yes, this is most definitely my kind of salad.

Do you guys ever have those days when all you really want to eat is cheese and fruit? No? Is that just me?

Ohh…..

Well let me just put the idea into your head, cheese + fruit = the perfect anytime meal. This salad is basically that awesome combo, but even better, because I added bread! I love it, and could honestly eat this salad everyday for the rest of the summer. It’s just that good.

But I mean, how could anything with these ingredients (hello stone fruits and burrata cheese) not be amazing?

Way back in the beginning of June I made a promise to myself to really embrace all the produce of summer. I decided that I wanted the majority of the recipes I share with you to be focused around produce that is in season. So far I haven’t broken my promise or gotten bored with any of my recipes (hello to this farmers market pasta, this raspberry ice cream, and this blackberry mojito).

I’m loving the way I’ve been able to find inspiration from all of the beautiful produce at my local grocery and farm stand.

I’ve had this salad in my head for weeks now, but knew I could not make until I had the perfect ripe tomatoes and stone fruits. And while my tomatoes are not the best of the season and my peaches are probably not quite as sweet as they’re going to get, both were perfect in this salad. I am excited to be making this at least every other week from now until late September…

Random thought here, but speaking of September?!?!?! I can’t believe we only have a little over two months until the Half Baked Harvest Cookbook is released. Ahhh!! I am so nervous, but also so excited! We have some really fun events planned for the release and even some great pre-order bonus content too! Have you guys pre-ordered your copy yet?

Okok…sorry, staying focused and on topic from here on out.

Panzanella salad? Have you guys ever had it? Have you ever heard of it? If not, it’s a pretty simple concept. It’s a toasted bread and vegetable salad that I believe originated in Tuscany. Typically it’s made with vinaigrette, toasted bread, tomatoes, cucumbers, herbs, and mozzarella, but today I am sharing my summer twist on it!

Like the traditional panzanella salad, I’m using torn ciabatta, tossing it with olive oil and toasting it. BUT, here is where this salad gets really fun, instead of the typical vegetable and herb combo, we’re going to use the most delicious stone fruits of summer! I used a combo of peaches, nectarines, black plums, and cherries. So basically all my favorite fruits.

And instead of mozzarella? Yes, BURRATA! You guys know how obsessed I am with this cheese, so anytime I can use it, I will. Burrata is the perfect cheese pairing with all these stones fruits, its creaminess works so well when combined with the crunch from the fruits, while its subtle flavor compliments the fruit’s sweetness. Just trust me, the burrata is so good, and perfect in this salad. Of course you could use regular mozzarella or even ricotta, but if I were you, I’d go with the burrata.

Tip: always go with the burrata when given the opportunity.

One of the keys to this salad is letting it marinate in the vinaigrette for a bit to allow the flavors from the vinaigrette to really soak into the bread and the fruits. Five to ten minutes does the trick, but letting the salad sit for an hour or even overnight is ideal, as it really amps up the flavor.

This salad is also great for entertaining. You can make it completely in advance. Then all you need to do before serving is add the burrata, a little olive oil, and some fresh basil and you’re ready to eat!

If you wanted to kick the salad up a notch, adding some thinly sliced prosciutto would be delicious. Just add it with the burrata before serving.

I’m thinking this would make for the perfect 4th of July salad, right?

YESSSSS!

4.34 from 9 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad

By halfbakedharvest

Course: Salad

Cuisine: Tuscan

Keyword: fruit salad, quick recipe, tomato salad

This salad is packed full of fresh flavors

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 servings

Calories 309 kcal

Ingredients

3 cups torn ciabatta bread
6 tablespoons olive oil, plus more for serving
kosher salt and pepper
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 cup lightly torn fresh basil, plus more for serving
1 tablespoon chopped fresh oregano
pinch of crushed red pepper flakes
2-3 peaches, nectarines, and or red plums sliced
1 heirloom tomato, quartered
1/2 cup pitted cherries
1/2 cup cherry tomatoes, halved if large
2 tablespoons toasted pine nuts
8 ounces burrata cheese, torn

Instructions

1. Preheat the oven to 425 degrees F.
2. On a baking sheet, combine the bread, 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes or until the bread is toasted.
3. To make the vinaigrette. In a mason jar, combine the remaining 4 tablespoons olive oil, the red wine vinegar, lemon juice, basil, oregano, and a pinch of crushed red pepper flakes. Season to taste with salt and pepper.
4. In a large salad bowl, combine the toasted bread, peaches, tomatoes, cherries, and pine nuts. Add the vinaigrette and toss well to combine. Let sit 5-10 minutes or cover and chill for up to overnight.
5. Break the burrata over the salad, drizzle lightly with olive and season with salt. Top with fresh basil. Enjoy!

4th of July salad today…4th of July dessert tomorrow!

If you make this recipe, be sure to tag your photo #halfbakedharvest.