Stone Fruit Panzanella Salad w/ Fig & Pluot

This Stone Fruit Panzanella Salad recipe offers a fresh and sweet spin on panzanella! We're using fig and pluots, which are a mix between a plum and apricot, for a delightfully refreshing salad. Sub or add your favorite stone fruit for this simple summer bread salad staple.

How To Make Panzanella Salad

All you'll need to do to is toast your sourdough bread cubes in the oven and add to your salad. These should be larger than a crouton in about 1 inch slices. 

You can even make this dish an hour or so ahead of serving to allow your sourdough to soak up the dressing. This will make it extra flavorful.

This Recipe is Gluten & Dairy-Free

We use gluten-free sourdough as our bread. You can use any bread you'd like in this recipe, but since bread is what makes panzanella stand out from other salads, it's best you choose your best bread.

Sourdough has a tangy, satisfyingly artisan flavor, which is why it's great in panzanella. Bread SRSLY's sourdough is made from gluten-free grains and traditionally fermented, creating a soft, beautiful bread that when toasted, has a wonderful golden and crusty texture. 

This panzanella salad recipe is also dairy free!

Add Stone Fruits to Any Panzanella

Stone fruits are easy to find and easy to slice. Figs and pluots can be hard to find, but they are incredibly popular, once found. Figs are very sweet and rich. It is a standout in this salad. 

You can swap pluots for plums or apricots. You could even use apples or pear. 

Total Time: 40 minutes | Serves: 3-4

INGREDIENTS

• 1/2 loaf Bread SRSLY gluten-free sourdough, cubed
• 2 medium pluots, sliced
• About 2 cups figs, quartered
• 3-4 cups loosely packed arugula
• 4 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon dijon mustard
• Pinch of salt
• Fresh pepper, to taste
• Optional: additional olive oil for finishing

DIRECTIONS

1. Preheat oven to 350°F. Place cubed sourdough onto a baking sheet and bake for 15 minutes or until browned.
2. In a small bowl, whisk together olive oil, sherry vinegar, dijon mustard, salt, and pepper.
3. Add pluots, figs, arugula, and sourdough in a large serving dish, then combine with the dressing. Let sit for about 20 minutes before serving to let all of the flavors meld together.
4. Drizzle with additional olive oil before serving, if desired.