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Stone Fruit, Tomato, and Bread Salad

  • Author: Misfits Market


  • 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
  • 34 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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.