Sonoma Stone Fruit Panzanella with White Balsamic Vinaigrette
by
Jules Esposito
Celebrate the best flavors of summer with this Sonoma Stone Fruit Panzanella. Sweet peaches and plums, juicy heirloom tomatoes, grilled sourdough, creamy ricotta, and fresh basil are tossed in a bright homemade white balsamic vinaigrette for a colorful salad that's perfect alongside grilled chicken, steak, or enjoyed as a light meal all on its own.
Prep Time:
30 minutes
Cook Time
5 minutes
Serves:
6 servings
Level:
Beginner
Ingredients
White Balsamic Vinaigrette
¾ cup white balsamic vinegar
2 tablespoons Dijon mustard
1 medium shallot, finely minced
1½ cups extra virgin olive oil
1 teaspoon honey
Salt and freshly ground black pepper, to taste
Stone Fruit Panzanella
2 peaches, pitted and sliced
2 plums, pitted and sliced
2 pounds heirloom tomatoes (about 3 large), cut into bite-sized pieces
2 large slices sourdough bread (about 2 cups total)
Extra virgin olive oil, for brushing the bread and finishing
½ cup fresh basil, minced, plus extra leaves for garnish
2 cups Bellwether ricotta
Chives, cut into ½-inch lengths
Salt and freshly cracked black pepper, to taste
Instructions
Step 1: Prepare the vinaigrette by whisking together the white balsamic vinegar, Dijon mustard, minced shallot, and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper and set aside.
Step 2: Brush the sourdough slices with olive oil and grill over medium heat until lightly charred on both sides. Cut into ¾-inch cubes.
Step 3: In a large mixing bowl, combine the grilled bread cubes, peaches, plums, heirloom tomatoes, and minced basil. Season with salt and freshly cracked black pepper.
Step 4: Drizzle the salad with the white balsamic vinaigrette and gently toss until everything is evenly coated. Add additional dressing as needed, depending on how juicy the tomatoes are.
Step 5: For the best flavor, let the salad rest for 20–30 minutes so the bread can absorb the dressing and tomato juices.
Step 6: Transfer the panzanella to a large serving platter. Top with generous dollops of ricotta.
Step 7: Garnish with fresh basil leaves and chives. Finish with a drizzle of extra virgin olive oil and a few grinds of black pepper.
Serving & Finishing Touches
Serve immediately as a light summer meal or alongside grilled chicken, steak, or seafood.