Stone Fruit Panzanella Salad

The classic Italian bread salad gets a fruity twist with the addition of nectarines and/or peaches. Toss the salad with the honey vinaigrette just before you’re ready to serve.

Stone Fruit Panzanella Salad
(Italian bread salad with tomatoes, stone fruit, and basil)
Serves 8

What you need:
4 cups day-old Italian bread cubes, toasted
2 nectarines or peaches, pitted and sliced
2 large heirloom tomatoes, cut into wedges
½ cup sliced red onion
1 cup fresh mozzarella pearls (bocconcini)
½ cup sliced fresh basil, plus more whole basil for garnish
½ cup extra-virgin olive oil
¼ cup white balsamic vinegar
2 tablespoons Savannah Bee Company® honey (we used Tupelo Honey) 
1 tablespoons Dijon mustard
Salt and freshly ground pepper

What to do:

1. Wash Up!

2. Prep the Salad: Combine the bread, peaches, tomatoes, onion, mozzarella, and sliced basil in a serving bowl.

3. Make the Dressing: Whisk together the oil, vinegar, honey, and mustard. Season with salt and pepper to taste. Pour the dressing over the salad and toss gently to coat.

To Serve: Garnish the salad with fresh basil and serve immediately.

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