Total Time: 40 minutes | Serves: 3-4

This recipe offers a fresh and sweet spin on panzanella! Sub or add your favorite stone fruit for a wonderfully tasty and simple summer bread salad.


1/2 loaf 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


Preheat oven to 350°F. Place cubed sourdough onto a baking sheet and bake for 15 minutes or until browned.

In a small bowl, whisk together olive oil, sherry vinegar, dijon mustard, salt, and pepper.

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.

Drizzle with additional olive oil before serving, if desired.