Stone Fruit Panzanella Salad

Name: Stone Fruit Panzanella Salad
Total time: 25 min
Ingredients: 2 tablespoons, plus ½ cup olive oil; 4 cups torn or cubed French or Italian bread (from about ½ a large loaf, though this will vary greatly depending on exact size); 1 small garlic clove, finely minced; 3 tablespoons cider vinegar; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon honey; 4 medium-size tomatoes, cut into wedges; 4 small apricots, cut in half, pits removed; 3 Persian cucumbers, thinly sliced; 2 plums, halved, pitted and cut into wedges; 2 peaches or nectarines, halved, pitted and cut into wedges; 10-15 cherries, pitted and halved (optional, but delicious if you have the time); ½ cup thinly sliced red onion (from about ½ a small onion); 6 large fresh basil leaves, cut into chiffonade*; Salt to taste

didntijustfeedyou.com

Panzanella is one of our favorite family salads. Panzanella kid-friendly, and its versatility makes it a winner with grown ups

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Ingredients

2 tablespoons, plus ½ cup olive oil
4 cups torn or cubed French or Italian bread (from about ½ a large loaf, though this will vary greatly depending on exact size)
1 small garlic clove, finely minced
3 tablespoons cider vinegar
2 tablespoons freshly squeezed lemon juice
½ teaspoon honey
4 medium-size tomatoes, cut into wedges
4 small apricots, cut in half, pits removed
3 Persian cucumbers, thinly sliced
2 plums, halved, pitted and cut into wedges
2 peaches or nectarines, halved, pitted and cut into wedges
10-15 cherries, pitted and halved (optional, but delicious if you have the time)
½ cup thinly sliced red onion (from about ½ a small onion)
6 large fresh basil leaves, cut into chiffonade*
Salt to taste