There’s nothing better than a delicious bread salad, and this Stonefruit Panzanella has this tomato & maple balsamic dressing that makes it incredible. I learned this trick from my friend Brenna, where you salt the tomatoes and take the tomato juices and add it to the vinaigrette. It’s so delicious.

What is Panzanella?

Panzanella (or Panzanella Toscana) is a classic italian dish that uses stale bread. You toast the bread, then toss it with vegetables, tomatoes, and a zingy vinaigrette.

I love to add juicy tomatoes and ripe stone fruit (nectarines or peaches) to this salad to make it a summertime treat. The key to this dish is the balsamic vinaigrette, which uses fresh juice from the tomatoes and a little bit of maple syrup (or honey) to bring out all the flavors.

Chef Tips

• Salt your tomatoes with a colander and bowl underneath – this will release the juices of the tomatoes, and we will incorporate this juice into the balsamic vinaigrette which will make the salad extra juicy and delicious.
• Use RIPE peaches or nectarines. You should be able to very strongly smell the aroma of the peaches when you smell them, and they should be relatively soft to the touch. If you do not use ripe fruit in this recipe, it won’t taste the same.
• Burrata is another component that you don’t want to skip. The super creamy, slightly runny texture (the stracciatella) is what also contributes the overall flavor and makes for a super fresh yet decadent dish!

Ingredient notes

For the vinaigrette:

• Balsamic Vinegar (2 tbsp) – Adds depth and a slight sweetness.
• Olive Oil (⅓ cup) – Use a good extra-virgin olive oil for the best flavor.
• Kosher Salt (½ tsp) – Essential for balancing the acidity.
• Maple Syrup (1 tbsp) – Rounds out the flavors with a touch of sweetness.
• Lemon Juice (½ lemon) – Brightens the dressing.
• Tomato Juice (¼ cup) – Use the natural juices from the salted tomatoes to make the vinaigrette extra juicy and flavorful.
• Black Pepper – For a little bite.

For the salad:

• Sourdough Bread (½ loaf) – Cubed and toasted until golden for the perfect crouton base.
• Cherry Tomatoes (1 pint) – Sweet and juicy; halved for quick salting.
• Heirloom or Campari Tomatoes (2 or 4) – Adds more tomato variety and color.
• Persian Cucumbers (4) – Crisp and fresh; sliced into half moons.
• Burrata (8 oz) – Creamy and rich; a key component you don’t want to skip.
• Peaches or Nectarines (4) – Diced; ripe fruit is critical for the best flavor.
• Basil (½ bunch) – Chopped, with extra leaves reserved for garnish.
• Kosher Salt, Black Pepper, Olive Oil (for toasting bread and seasoning) – Basic pantry essentials to tie everything together.

Step-by-step instructions

Step 1: Preheat the oven to 375°F.

Step 2: Cube the sourdough bread into 1” pieces. Toss with 3 tablespoons olive oil, kosher salt, and black pepper. Spread on a baking sheet and bake for 15–20 minutes, or until golden brown.

Step 3: As the bread toasts, halve the cherry tomatoes and dice the heirloom or Campari tomatoes. Set a large bowl with a colander inside and add the chopped tomatoes. Salt generously and let sit for 10 minutes to release their juices.

Step 4: Prep the rest of the ingredients: slice the cucumbers, dice the peaches, and chop the basil.

Step 5: Make the vinaigrette. In a small bowl or mason jar, whisk together the balsamic vinegar, maple syrup, kosher salt, black pepper, lemon juice, olive oil, and about ¼ cup of tomato juices collected from under the colander.

Step 6: In a large serving bowl, combine the toasted bread, salted tomatoes, cucumbers, peaches, chopped basil, and pieces of burrata. Spoon over half of the vinaigrette and toss gently. Add more vinaigrette as desired.

Step 7: Finish with a few small basil leaves and a final crack of black pepper.

FAQ

Can I use different bread?
Yes—any rustic bread like ciabatta or a country loaf works well. Avoid soft sandwich breads, which won’t crisp up properly.

What if I don’t have burrata?
You can substitute fresh mozzarella, but burrata really makes the dish special with its creamy texture.

Can I use other fruit?
Definitely. Plums, apricots, or even ripe figs would work beautifully here.

How do I store leftovers?
Panzanella is best eaten fresh, but leftovers can be stored in the fridge for 1 day. Keep in mind the bread will soften more over time.

Is this salad make-ahead friendly?
You can prep all the components ahead (toast the bread, slice the veggies and fruit, make the dressing), but wait to assemble and toss until just before serving.

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