Roasted tomatoes and zucchini team up with peaches and cherries to make a summer salad you won’t forget in this stone fruit panzanella.

Disclosure: Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.
stone fruit panzanella

Salad Monday!!

This feels like a cause for celebration.

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Okay, not the Monday part. That’s just…BLECH.

But. This. Salad.

It’s worthy of, like, a million Taylor Swift Pandora Station dance parties. And you know I only reserve those for my favorite salads.

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Can I tell you the secret to a stellar summer salad?

It’s THE INGREDIENTS!

They have to be the best. Or else.

Luckily, pretty much all produce tastes like the best version of itself at this time of year. For instance, I bit into a perfect nectarine on Saturday and I still haven’t stopped talking about it to everyone I know (or don’t know – i.e. random people I accosted on the street yesterday). So good.

And don’t even get me started on the peaches and cherries. There are no words.

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Then, of course, there are the other salad essentials…namely OLIVE OIL. AKA my life force.

You really don’t realize how important it is to buy “The Good Stuff”, until you don’t…and then disaster and inedible salads ensue.

I get it – it’s hard to navigate the grocery store oil aisle! There are twenty thousand different varieties that all claim to be the best, when really very few are worth the money. I know I’ve bought and regretted quite a few mediocre bottles in my day.

Thankfully, olive oil purchasing doesn’t have to be a blind art! Here are some tips for helping us to distinguish The Good Stuff from the blah stuff:

(1) Read the label! There is usually some kind of quality indicator on it, for example – the USDA Quality Monitored Seal, which ensures rigorous testing for sensory, quality, purity, and origin.

(2) Don’t judge an oil by its color! I have often assumed that a darker color means better oil, but this isn’t true! The color comes from the type of olives that are used and has nothing to do with quality.

(3) Go extra virgin. This is the highest grade of oil, meaning that it has no more than 0.8% acidity. It’s great for sauces, marinating, soups, and salads. though for high heat applications you want to go with an olive oil/canola blend or grapeseed oil.

(4) Look for a dark bottle…because this will mean that the oil inside the bottle has been protected from light-induced oxidation, keeping it fresher for longer.

For this salad in particular, I used Pompeian Robust Extra Virgin Olive Oil. Made from a mix of Koroneiki, Picual, Chemlali and Arbequina olives, it is simultaneously fruity, spicy, and just the right amount of bitter. I love that it adds it’s own flavor to the salad while still letting the roasted vegetables and fresh fruits shine.

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Salad in one hand and jazz hands in the other. Just getting this Monday done right.

Stone Fruit Panzanella
 
Roasted tomatoes and zucchini team up with peaches and cherries to make a summer salad you won't forget in this stone fruit panzanella.
Yield: 4 servings
Ingredients
  • 1 pint cherry tomatoes
  • 2 medium zucchini, quartered lengthwise and diced
  • ¼ cup extra virgin olive oil, divided
  • 3 cups of ½-inch ciabatta bread cubes
  • 2 garlic cloves, minced
  • 1 peach, diced
  • 1 lb cherries, pitted and halved
  • 1 tbsp red wine vinegar
  • 1 cup chopped basil
  • 5 oz baby arugula
  • 4 oz goat cheese, crumbled
  • balsamic syrup, for drizzling
Instructions
  1. Heat oven to 350F.
  2. Arrange the tomatoes and the zucchini on a baking sheet lined with parchment paper. Toss with 1 tbsp olive oil and salt, to taste. Roast for 40 minutes, stirring halfway through. Set aside.
  3. Meanwhile, toss the bread cubes with 2 tbsp olive oil, a pinch of salt, and the garlic. Bake for 20 minutes or until crispy and starting to brown, stirring halfway through. Let cool to room temperature.
  4. In a large bowl, toss the roasted vegetables with the croutons, fruit, red wine vinegar, remaining olive oil, basil, arugula, and goat cheese. Let sit for at least 10 minutes before serving. Serve drizzled with balsamic syrup.
Nutrition Information
Serving size: ¼ of recipe

More fruity salads:

pickled nectarine salad with burrata

Pickled Nectarine Salad with Burrata

blueberry, nectarine, and burrata salad with maple balsamic vinaigrette

Blueberry, Nectarine, and Burrata Salad with Maple Balsamic Vinaigrette

kale salad with peaches, corn, and honey-basil vinaigrette

Kale Salad with Peaches, Corn, and Honey-Basil Vinaigrette

From Around the Web:

Arugula Salad with Grapes and Black Pepper Vinaigrette from Pinch of Yum

Avocado Strawberry Spinach Salad from Gimme Some Oven

Grilled Plumcot Salad with Toasted Walnut Vinaigrette from The View From Great Island

Cherry and Herb Bulgur Salad with Halloumi from Nourishing Matters

Peach, Heirloom Tomato, and Burrata Salad from A Couple Cooks

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40 Responses to Stone Fruit Panzanella

  1. Krista says:

    What a delightful twist on the original, Joanne. 🙂

  2. Oh, the summer gorgeousness of this! And I feel like I just took a master class in olive oil! 🙂

  3. Roasted tomatoes and goats cheese. I’m sold! I love that you have added peach and cherries to your salad. Yum!

  4. Oh emmmm geeee….I’m pretty sure every Monday just needs to start with a salad as gorgeous as this. Fresh peaches and nectarines are literally my LIFE right now!

  5. Yeeesssss! Good olive oil and Parmesan are worth the extra money. Also? I want to face plant into this salad.

  6. Meg says:

    Fresh, tasty and delicious — looks awesome!

  7. This salad is off the charts!! I just love summer food!

  8. What an awesome looking delight! Absolutely stunning and divine! 🙂

  9. This looks delicious! I am with you about the good olive oil, but it’s all the FRUIT that’s really selling me on this salad. YUM!

  10. This salad looks incredible! Perfect summer farmers market salad!

  11. Roasted zucchini plus stone fruit all in one salad?! I’m sold. Definitely Monday done right!!

  12. I’m adding this salad to my list of dinner ideas! We eat salads often and it’s hard to come up with new ways to jazz them up. I love this summery version!

  13. Holy Moly, girlfriend! I LOVE your stone fruit spin on panzanella!!! Panzanella is one of my favorite salads, but you have gone and taken it to serious new levels of awesomeness!! This is getting made and devoured foe-sho!! Pinned!! ? Cheers, pretty!!
    P.s. your tips for purchasing Olive oil rock!

  14. Joanne, I want THREE bowls of this salad. Like now. I love panzanella!!! gorgeous!

  15. Mira says:

    Gorgeous salad! Love the flavors!

  16. I could eat the entire bowl. Such a great salad for the summer!

  17. This salad is gorgeous! I’m heading to a BBQ this coming weekend, and haven’t been able to decide what to bring (but wanted to keep it a bit healthier than I otherwise might). This salad would be perfect!!

  18. Such a beautiful salad accompanied by great tips for buying olive oil!! Thanks, Joanne!

  19. This is SUMMER in a bowl! So fresh and delicious.

  20. I love using bread in salads like this, would love to try it with fruit.

  21. Julia says:

    These days, Salad Mondays are a regular thing considering I go a liiiiiittle bit too big with the desserts and alcohols over the weekends. Love how gorgeous this one is! Definitely the perfect meal to start the week of right 😀

  22. I completely agree that a good (or bad) olive oil can make a huge difference in something like a salad! Oh, and I’ll take mine with extra fruit and bread:-)

  23. Kate says:

    It’s just missing cherries!

    Although we’re having a cherry-less salad tonight with peaches and watermelon.

  24. lady, you are killing me with this delicious.,.and loved the photos.

  25. cheri says:

    Tomatoes and peaches go so well together, great salad!

  26. Christine says:

    This salad is everything that summer is about. Fresh. Tasty. Intoxicatingly delicious!

  27. Reeni says:

    I’m in love with the sweet and savory twist you put on this! That’s make my ideal salad! And don’t even get me started on olive oil – I’m such a snob.

  28. Sarah says:

    Bahahaha YES your taylor reference just made my day. I want this salad in my belly so so so badly, but I guess I can’t eat my computer so I’ll just Shake it Off…

  29. Hotly Spiced says:

    This salad really is a complete meal and I was looking at it thinking it would be great to cook for dinner tonight but alas, too many summery ingredients for our wintry conditions. My opportunity will come though xx

  30. Fruit in salads is the way to my heart in summer (and other seasons too come to think of it). It’s like you get a bit of dessert in your salad, and then because it was a salad, there is still room for subsequent dessert 😀

  31. Johanna GGG says:

    oh this is making me wish summer to be here right now

  32. grace says:

    it’s obvious that all of your ingredients are high quality, and that makes a huge difference! this looks scrumptious. 🙂

  33. There are many ingredients one can skimp on, but not olive oil. You get the quality and taste you pay for 🙂

  34. Eileen says:

    A definite yes to salad! This sounds like the best thing to eat when it’s too hot to even consider turning on the stove. Yay!

  35. Zainab says:

    Perfect summer salad!!

  36. easypeasy says:

    This salad sounds like food for the gods!!! And love your olive oil tips they were so helpful. It’s hard to find good olive oil so this is good to know 🙂

  37. Emma says:

    Oh, yummy. I am yet to eat a panzanella this Summer (whaaaa?!). I love all the summer flavour and colour in this one, gorgeous!!

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