Stone Fruit Caprese Panzanella Salad Recipe

Name: Stone Fruit Caprese Panzanella Salad
Prep time: 15 min
Cook time: 8 min
Total time: 18 min
Yield: 2 bowls
Ingredients: 4 Thick slices of day old sourdough or crusty Italian bread, cut into cubes; 1 tablespoon olive oil; 2 tablespoons butter; 2-3 Heirloom Tomatoes, cut in large chunks; 2 oz Mozzarella, cut in bite-size chunks; 1 Nectarine, cut in bite-size pieces; 1 Peach, cut in bite-size pieces; 10 pickled cherries; 2 tablespoons fresh basil, chiffonade (or just torn); 2 cups mixed baby greens; Salt & Pepper; ½ Cup Balsamic Vinegar (choose a good one); ¼ Cup Walnut Oil (or another mild, neutral oil); 2 small garlic cloves, minced; 2 tablespoons honey (more or less to taste); Salt & Pepper

Ingredients

4 Thick slices of day old sourdough or crusty Italian bread, cut into cubes
1 tablespoon olive oil
2 tablespoons butter
2-3 Heirloom Tomatoes, cut in large chunks
2 oz Mozzarella, cut in bite-size chunks
1 Nectarine, cut in bite-size pieces
1 Peach, cut in bite-size pieces
10 pickled cherries
2 tablespoons fresh basil, chiffonade (or just torn)
2 cups mixed baby greens
Salt & Pepper
½ Cup Balsamic Vinegar (choose a good one)
¼ Cup Walnut Oil (or another mild, neutral oil)
2 small garlic cloves, minced
2 tablespoons honey (more or less to taste)
Salt & Pepper

	PREP TIME 15m	COOK TIME 8m	TOTAL TIME 18m
YIELD 2 bowls

Instructions

Make those Croutons!
Pan Fried Method: Heat the butter and olive oil in a large sauté pan over medium heat. When the butter gets all nice and melty add the croutons, working in batches if you need to. Toss the croutons in the butter in the pan so they get some butter on all sides. Season with salt and pepper. Toast on medium-low until you get a nice golden brown on all sides. Remove from heat to cool
Oven Method: Preheat oven to 350°F. Melt butter and olive in a little pot. Toss bread in butter mixture, season with salt and pepper. Spread out in one layer on a sheet pan or cookie sheet. Toast in oven, until all sides are a nice golden brown. Remove from oven and cool.
Assemble your salad: Put all the ingredients in a large bowl and dress with the vinaigrette, tossing to coat evening. Season the salad with salt and pepper. Tomatoes LOVE salt, so don’t forget to give them some love.
Combine all ingredients in a container, shake vigorously to emulsify. The garlic is a temporary emulsifier but they will eventually separate. Just shake before using!

Side Dishes