Summer Stone Fruit Panzanella

This stone fruit Panzanella is everything I want in a summer side dish: juicy peaches, sweet cherries, sun-ripened tomatoes, and delicious bread soaked in olive oil goodness. It’s part Caprese, part chaos, and 100% summer. Finished with creamy burrata, fresh basil, and a dreamy drizzle of olive oil, some good vinegar and balsamic, this no-cook dish is peak patio food—lazy, satisfying, and loaded with flavor.

Servings: 4 Prep time: 10 min Rest Time: 15 min

Ingredients:

• 2 ripe peaches, sliced into wedges

• 1 cup sweet cherries, pitted and halved

• 1-2 cups vine-ripened tomatoes, chopped or sliced

• 2 balls fresh burrata

• 2-3 cups day(s) artisan bread cut into bite-sized chunks, toasted

• 1/3 cup shallot or red onion, thinly sliced

• A big handful fresh basil leaves, torn or whole

• Zest of 1 lemon

• Juice of ½ lemon (or more to taste)

• 3 tablespoons red wine vinegar

• 3 tablespoons extra virgin olive oil

• Flaky sea salt & cracked black pepper

• Balsamic glaze to finish

Instructions:

01. If your bread is very soft, give it a quick toast in a toaster and crisp on the edges. Otherwise, rustic and chewy works great too!

02. In a large bowl or platter, layer the bread with the tomatoes, peaches, cherries, onions and basil. Top with the torn buratta, basil, lemon zest, and drizzle with the olive oil, red wine vinegar, balsamic glaze, salt and pepper. Let it all sit for about 10–15 minutes so the bread can soak up the juices (the good stuff) and then serve immediately.

Note: This is not a dish that will keep so adjust you ratios according the number of people you plan on feeding.