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Stone Fruit Panzanella Salad

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Panzanella is one of our favorite family salads. Hunks of toasted, torn bread and a lack of leafy greens make Panzanella kid-friendly, and its versatility makes it a winner with grown ups. Plus, it’s hearty, helping round out dinner without much heavy lifting. This summer version is made with seasonal stone fruit and will fill everyone up with nothing else but some grilled sausage or simple chicken cutlets on the side.  

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Stone Fruit Panzanella Salad recipe: The perfect summer version of a classic Panzanella salad | Didn't I Just Feed You podcast

Stone Fruit Panzanella Salad

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  • Author: Didn’t I Just Feed You
  • Total Time: 25 minutes
  • Yield: Serves 4-6 1x


This summer version of a classic Panzanella salad is made with seasonal stone fruit and will fill everyone up with nothing else but some grilled sausage or simple chicken cutlets on the side.



2 tablespoons, plus ½ cup olive oil

4 cups torn or cubed French or Italian bread (from about ½ a large loaf, though this will vary greatly depending on exact size)

1 small garlic clove, finely minced

3 tablespoons cider vinegar

2 tablespoons freshly squeezed lemon juice

½ teaspoon honey

4 medium-size tomatoes, cut into wedges

4 small apricots, cut in half, pits removed

3 Persian cucumbers, thinly sliced

2 plums, halved, pitted and cut into wedges

2 peaches or nectarines, halved, pitted and cut into wedges

1015 cherries, pitted and halved (optional, but delicious if you have the time)

½ cup thinly sliced red onion (from about ½ a small onion)

6 large fresh basil leaves, cut into chiffonade*

Salt to taste


  1. Toast the bread: Place 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the bread and toss to coat; toast until deep golden brown, 8 to 10 minutes, continuing to toss the bread every 2 minutes or so. Transfer the toasted bread to a plate and set aside. 
  2. Add remaining ½ cup olive oil, garlic, cider vinegar, lemon juice, and honey to a jar. Seal and shake to mix well; set dressing aside. 
  3. Place tomatoes, apricots, cucumber, plums, peaches, cherries, onions, and basil into a large mixing bowl. Add toasted bread and drizzle with dressing. Toss well to combine. Taste and season with salt as desired. Serve immediately! 


Chiffonade translates to “ribbons.” To cut basil into chiffonade, stack the leaves, one on top of the other, and roll them tightly into a log. Using a sharp knife, slice the leaves perpendicular to the roll. Also: this salad is great topped with burrata or Feta cheese.

  • Prep Time: 15
  • Cook Time: 10

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