Stone Fruit Panzanella

Posted on
in Recipes, Salads & Vegetables

Stone Fruit Panzanella

Posted on
in Recipes, Salads & Vegetables

Just when you thought the classic Italian salad of juicy tomatoes, sweet basil and oily croutons couldn’t get any better, the folks at Diner Journal go and add wedges of honey-doused caramelised grilled peaches, plums and nectarines.

This salad featured on our Christmas spread (a warm and sunny Australian summer Christmas!), and was a dreamy partner for the spiced glazed ham.

Stone Fruit Panzanella

(From Diner Journal)

6 stone fruits, a nice mix of peaches, plums, apricots & nectarines
3 tablespoons honey
2 tablespoons olive oil
salt and pepper
1 pint cherry tomatoes
1 bunch rocket (arugula)
1 bunch basil leaves

Vinaigrette

3 tablespoons whole grain mustard
1 tablespoon dijon mustard
1/2 cup red wine vinegar
pinch sugar
salt and pepper
1 1/2 cups olive oil

Croutons

1 1/2 loaf of crusty country bread
olive oil
salt and pepper

For the vinaigrette, whisk together all the ingredients in a bowl. Taste and adjust seasoning.

For croutons, tear the bread into chunks, about the size of a ping-pong ball. Toss the bread in olive oil, season with salt and pepper, and bake in a 350*F, until beginning to turn golden brown. Set aside.

Now, get your grill hot. Cut the stone fruits in half, remove the pits, and toss fruit with honey, olive oil, salt and pepper. Grill until nice grill marks show and fruit is still firm, but beginning to soften. Remove from the grill.

Havlve the cherry tomatoes. Slice the grilled fruit into wedges. To assemple the dish, gently toss the fruit with the croutons and the vinaigrette in a large bowl, so everything gets nice and coated. Add the rocket and basil, gently mixing to combine. Finish with a squeeze of lemon and taste. Adjust the seasoning if necessary. Serve immediately.