Grilled Stone Fruit + Tomato Panzanella with Basil Salsa Verde
We’re finally approaching the official start to summer and when I think of summer I immediately dream of two things: stone fruit and tomatoes. This insane salad is my favorite way to eat both of those things – I mean how could you go wrong with grilled stone fruit, tomatoes, basil salsa verde, fresh mozzarella, and crispy torn bread?!
It’s the perfect side dish for a summer barbecue or al fresco dining and a definite crowd-pleaser. If you’re making it for a dinner party, you can prep the croutons and dressing the morning of and do everything else right before dinner.
I hope you give this recipe a try and love it as much as I do!
Serves 5-6 as a side dish
INGREDIENTS
2 Tbsp minced shallot (from about 1 small shallot)
1 Tbsp minced jalapeno (from about 1/2 of a jalapeno)
2 tsp champagne vinegar
Juice of 1/2 lemon
2 cups basil leaves, lightly packed
3/4 cup good quality EVOO, plus more to season the croutons & stone fruit
Kosher salt + Black pepper
3 cups bread torn into 1-inch pieces (I prefer sourdough but do you!)
4 peaches
4 apricots
3 heirloom tomatoes, sliced into 1-inch pieces
1 pint cherry tomatoes, halved
8 oz fresh Mozzarella (packed in water), torn into pieces
Flaky Sea Salt (I like Maldon!)
METHOD
Make the salsa verde. In a food processor or blender, pulse the shallot, jalapeno, champagne vinegar, lemon juice and basil leaves until finely minced. Then, slowly stream in the olive oil while the food processor or blender is running. Season with a big pinch of kosher salt and adjust salt, to taste.
Make the croutons. Toss the torn bread with olive oil to coat and a pinch of kosher salt and black pepper. Heat up a large skillet over medium-high heat and add the seasoned bread. Cook until the bread is golden brown, tossing as you go. Once crisp and golden on all sides, transfer to a paper towel-lined plate to cool.
Grill the Stone Fruit. Cut the peaches and apricots in half and remove the pits. Brush both sides with olive oil and season with a pinch of kosher salt and black pepper. Grill over high heat for 2 minutes per side, or until the fruit has slightly softened and you have developed nice grill marks. Let cool to room temp and slice into 1-inch pieces.
Assemble the salad. I like to assemble this salad in layers to make sure the entire thing is seasoned really well. Arrange half of all of your ingredients on the platter: heirloom tomatoes, cherry tomatoes, croutons, grilled stone fruit, and mozzarella. Season with flaky sea salt and drizzle with the basil salsa verde. Repeat this once more with the remaining half of all ingredients. Finish with more flaky sea salt, basil salsa verde, fresh basil leaves and a drizzle of EVOO if desired. Enjoy!
NOTES
You may have left over dressing – if you do, it will keep in the fridge (and still maintain its green color) for a day or two. It’s great tossed in any salad or used to top protein (fish, chicken, eggs, steak, etc.). I also love drizzling on top of avocado toast!