Stone Fruit Caprese Panzanella Salad Tossed to Order

For Stone Fruit Caprese Panzanella Salad Tossed to Order, the counter starts with Thick slices of day old sourdough or crusty Italian bread cut into cubes, olive oil, and butter. Portion it for 2 people.

Count on 15 minutes of prep, 8 minutes of cooking, about 23 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Salad

• 4 Thick slices of day old sourdough or crusty Italian bread cut into cubes
• 1 tablespoon olive oil
• 2 tablespoons butter
• 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

For the Dressing

• 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

How the cooking goes

1. Make those Croutons!
2. Pan Fried Method: Heat the butter and olive oil in a large sauté pan over a moderate flame. 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 deep gold on all sides. Take it off the heat to cool.
3. Oven Method: Heat the oven to 350°F. Melt butter and olive in a little pot. Toss bread in butter mixture, add salt and black pepper. Spread out in one layer on a sheet pan or cookie sheet. Toast in oven, until all sides are a nice deep gold. Remove from oven and cool.
4. Assemble your salad: Put all the ingredients in a mixing 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.

For the salad dressing

1. 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!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Heirloom Tomato and Mozzarella Salad Tossed to Order and Marinated Tomato Stone Fruit Salad Tossed to Order.