There is nothing better than taking all of Summer’s bounty and throwing it into an easy, no-oven salad! This Stone Fruit Caprese Panzanella Salad is at once familiar and comforting with a hint of the unexpected!
I live here now.
But actually! Lol. Summer hits the NYC farmer’s markets and I just can’t stop.
All the berries, all the heirloom tomatoes, all the peaches, nectarines and cherries!
This Stone Fruit Caprese Panzanella Salad is my everything right now. E-v-e-r-y-thing.
A little sweetness from the peaches and nectarines; a little zip from the pickled cherries; creamy mozzarella; sweet, ripe heirloom tomatoes; crunchy, buttery, pan-fried bread; the comforting acidity of a garlicy balsamic vinaigrette; and a generous shower of basil chiffonade.
I know that sounds like a mouthful – a scrumptious, perfectly balanced mouthful. And it is but trust me when I tell you that it comes together in a snap. I have been making this salad on repeat for 2 weeks [If you follow me on Instagram, you’ve seen it make several cameos on my stories]
I made a large batch of the crunchy croutons and vinaigrette. Then I cut and throw everything into a bowl, dress, toss and dig in! Repeat.
If you want a little bit more protein, I’ve been known to toss in some left over roasted chicken or (AND) avocado!
Note on the dressing: I like my salad dressings a bit more acidic. A traditional vinaigrette ratio is 3:1 oil to vinegar, but I like mine 1:1 or sometimes 2:1. It’s a taste preference and also for the waistline. I’d rather eat more cheese. I am who I am. You can adjust this dressing to the traditional ratio if you prefer.