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Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad | halfbakedharvest.com @hbharvest
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4.3 from 10 votes

Tuscan Summer Stone Fruit, Tomato, and Burrata Panzanella Salad

This salad is packed full of fresh flavors
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Tuscan
Keyword: fruit salad, quick recipe, tomato salad
Servings: 6 servings
Calories: 309kcal
Author: halfbakedharvest


  • 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


  • 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!


Calories: 309kcal | Carbohydrates: 15g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 76mg | Potassium: 232mg | Fiber: 1g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 11.1mg | Calcium: 222mg | Iron: 0.9mg