Lunch

Stone Fruit Panzanella Salad

A late-summer panzanella that celebrates peak stone fruit, juicy tomatoes, and the last of summer’s best produce. Perfect for a crowd!

Written by: Team Brightland

Time: 25 minutes
SERVINGS: 4
Stone Fruit Panzanella Salad

A late-summer panzanella that celebrates peak stone fruit, juicy tomatoes, and the last of summer’s best produce. Perfect for a crowd!

Ingredients

  • 2 tbsp Brightland Ember Ancho Chili Vinegar
  • 1/4 cup Brightland Castelvetrano Olive Oil
  • Sourdough bread, about 8 oz, torn into bite-sized pieces
  • 2 peaches, sliced into wedges
  • 2 plums, sliced into wedges
  • 1–1½ cups cherries, pitted and halved
  • Tomatoes, a mix of large and small, roughly 2 cups, chopped
  • ¼–½ red onion, very thinly sliced
  • ½ cup Castelvetrano olives, halved
  • Burrata
  • 1 large handful fresh basil, torn
  • Salt + freshly cracked black pepper

Instructions

  1. Toast the sourdough: Toss torn sourdough with a generous drizzle of the Castelvetrano olive oil, salt, and pepper. Toast in the oven at 400°F for ~10–15 minutes, tossing once, until golden and crisp, or on the stovetop.
  2. Make the dressing: Whisk together the Brightland Castelvetrano Olive Oil, Ember Ancho Chili Vinegar, salt, and pepper.
  3. Slice the peaches, plums, cherries, tomatoes, red onion, olives, and basil and add them to a large bowl.
  4. Drizzle with about ⅔ of the dressing and gently toss.
  5. Fold in the toasted sourdough and add the remaining dressing as needed. Let it sit for 10–15 minutes so the bread absorbs some of the juices and dressing while still keeping some crunch.
  6. Add freshly torn burrata when ready to serve, and drizzle generously with another glug of Brightland Olive Oil.

What You'll Need

Ember Ancho Chili Vinegar Ember Ancho Chili Vinegar
Ember Ancho Chili VinegarTangy, smokey sweetness
4.9/5
Castelvetrano Extra Virgin Olive Oil Castelvetrano Extra Virgin Olive Oil
Castelvetrano Extra Virgin Olive Oil100% Italian: Single origin, single varietal
4.7/5
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