Peach, Plum & Cherry Panzanella Salad | Fresh Thyme

Peach, Plum & Cherry Panzanella Salad

Panzanella salad is a favorite Tuscan staple of soaked bread and ripe tomatoes. Here it is enlivened with the addition of fresh peaches, plums and cherries.

Recipe - Downers Grove, IL

Peach, Plum & Cherry Panzanella Salad

Prep Time20 Minutes

Servings8

Cook Time18 Minutes

Ingredients

3 Tbsp. plus ½ cup Fresh Thyme extra-virgin olive oil, divided

3 cups whole grain bread cut into ¾-inch cubes

2 fresh peaches, pitted and thinly sliced

2 fresh plums, pitted and thinly sliced

2 cups fresh sweet cherries, pitted and halved

1 cup grape or cherry tomatoes, halved

1/3 cup chopped red onion

¼ cup Fresh Thyme organic red wine vinegar

2 tsp. agave nectar

1/3 cup loosely packed small fresh mint leaves

Fresh Thyme fine sea salt, to taste

Fresh Thyme organic ground black pepper, to taste

Directions

Preheat your oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
On a large cutting board cut your whole grain bread into ¾ in. thick cubes.
In a medium bowl, drizzle 3 Tbsp. olive oil over the bread cubes; toss until combined. Spread bread cubes in prepared pan. Bake for 15 to 18 minutes, stirring halfway through. Remove from oven and cool.
Next you need to cut up your fresh produce. On a separate cutting board slice your peaches and plums into thin wedges. Be sure to keep the skin on the fruit as it provides additional fiber to the dish. Place fruit into a large mixing bowl and set aside.
Next cut your cherry tomatoes and cherries in half. Discard the pit from each cherry and add ingredients to the peach and plum mixture.
Lastly chop your red onion into ½ in. thick pieces and add to the fruit mixture.

20 minutes

Prep Time

18 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

3 Tbsp. plus ½ cup Fresh Thyme extra-virgin olive oil, divided

Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce

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$14.99$0.44/oz

3 cups whole grain bread cut into ¾-inch cubes

Boulart Whole Grain Ciabatta Baguette - 6.2 Ounce

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$2.49$0.40/oz

2 fresh peaches, pitted and thinly sliced

Yellow Peaches - 0.6 Pound

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$2.39 avg/ea$3.99/lb

2 fresh plums, pitted and thinly sliced

Plums - 0.3 Pound

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$1.20 avg/ea$3.99/lb

2 cups fresh sweet cherries, pitted and halved

Jumbo Sweet Red Cherries - 3 Pound

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$23.97 avg/ea$7.99/lb

1 cup grape or cherry tomatoes, halved

Organic Grape Tomatoes Pint - 1 Each

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$3.99

1/3 cup chopped red onion

Red Onions - 1 Pound

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$1.99 avg/ea$1.99/lb

¼ cup Fresh Thyme organic red wine vinegar

Fresh Thyme Organic Red Wine Vinegar - 16.9 Ounce

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$3.99$0.24/oz

2 tsp. agave nectar

Madhava Raw Amber Agave Nectar - 17 Ounce

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$6.49$0.38/oz

1/3 cup loosely packed small fresh mint leaves

Organic Bunched Mint - 1.3 Ounce

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$2.49$1.92/oz

Fresh Thyme fine sea salt, to taste

Fresh Thyme Fine Sea Salt - 26.5 Ounce

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$2.79$0.11/oz

Fresh Thyme organic ground black pepper, to taste

Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce

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$5.29$2.67/oz

Directions

Preheat your oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.
On a large cutting board cut your whole grain bread into ¾ in. thick cubes.
In a medium bowl, drizzle 3 Tbsp. olive oil over the bread cubes; toss until combined. Spread bread cubes in prepared pan. Bake for 15 to 18 minutes, stirring halfway through. Remove from oven and cool.
Next you need to cut up your fresh produce. On a separate cutting board slice your peaches and plums into thin wedges. Be sure to keep the skin on the fruit as it provides additional fiber to the dish. Place fruit into a large mixing bowl and set aside.
Next cut your cherry tomatoes and cherries in half. Discard the pit from each cherry and add ingredients to the peach and plum mixture.
Lastly chop your red onion into ½ in. thick pieces and add to the fruit mixture.