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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

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!

Nutrition

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