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
  • 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
  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
Recipe by Joanne Eats Well With Others at