Maybe it’s not your traditional panzanella, which is a popular Italian salad with stale bread soaked with tomatoes and onions, we think this summery stone fruit version is pretty great, too. (And we don’t skip on the tomatoes here!) Sweet stone fruit and nutty, salty Parmesan are one dynamic duo we can always get behind.
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- 1½ cups sourdough bread, torn into 1-inch pieces
- ¼ cup plus 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Kosher salt and freshly ground
- 3–4 ripe stone fruits such as peaches, plums, or nectarines, seeds removed, sliced into wedges
- 1 cup cherry tomatoes, halved
- ⅓ cup of Parmesan cheese, broken into chunks
- Preheat oven to 375 degrees.
- Place torn sourdough onto a sheet pan and drizzle 2 tablespoons of oil over top. Season with salt and pepper and toss to coat. Toast bread, tossing halfway through, until golden brown on both sides, about 7-10 minutes.
- Meanwhile, in a small bowl, whisk together the remaining ¼ cup of olive oil, lemon zest, juice, and honey. Season with salt and pepper to taste, then set aside.
- Arrange stone fruit, bread, tomatoes, and parm chunks onto a serving dish. Spoon dressing over top and finish with more pepper and some flaky sea salt.
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