Name: Stone Fruit, Tomato, and Bread Salad
Ingredients: 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

Ingredients

Scale

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

Instructions

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.